1-1/2 lbs. uncooked jumbo shrimp, peeled and butterflied
2 T. butter, melted
Instructions
Place onions in a resealable plastic bag. Seal bag and crush onions with hands or a rolling pin. Add lemon juice oregano and garlic; toss to combine.
Arrange shrimp in a greased baking dish. Spoon about 1 rounded teaspoon crumb mixture into each butterflied shrimp. Drizzle with butter. Bake, uncovered, at 400° for 12 minutes or until shrimp turn pink. Yield- 6 servings.
Originally Submitted
9/16/2012
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