Difficulty: Easy - for beginners
Serves: 6 servings
â€¢24 uncooked unpeeled large shrimp
â€¢1 cup Italian salad dressing
â€¢1-1/2 cups seasoned bread crumbs
â€¢1 can (6-1/2 ounces) chopped clams, drained and minced
â€¢6 tablespoons butter, melted
â€¢1-1/2 teaspoons minced fresh parsley
â€¢Peel shrimp, leaving tail section on. Make a deep cut along the top of each shrimp (do not cut all the way through); remove the vein. Place shrimp in a shallow dish; add salad dressing. Set aside for 20 minutes.
â€¢ Meanwhile, in a large bowl, combine the bread crumbs, clams, butter and parsley. Drain and discard salad dressing. Arrange shrimp in a greased 13-in. x 9-in. baking dish. Open shrimp and press flat; fill each with 1 tablespoon of crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink. Yield: 2 dozen.