Mix olive oil and crushed red pepper in small
bowl and set aside. Cook bacon over med. heat until partially cooked. Drain on paper towels.
Peel and devein shrimp,leaving tails on. Butterfly
shrimp by cutting a slit along the back and gently pressing open. Combine basil,parmesan and garlic in a small bowl. Place basil mixture
evenly in shrimp openings; press shrimp closed.
Wrap each shrimp with 1 slice of bacon,and place on greased baking sheet. Brush infused olive oil over shrimp and bake for 8 to 9 mins.
Originally Submitted
2/15/2011
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