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4 to 6 servings

Ingredients:

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  24 ounces Contessa large Uncooked Shrimp, thawed

  
  


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  2 1/4 cups bread crumbs

  
  


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  3/4 cup macadamia nuts, chopped

  
  


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  6 tablespoons unsalted butter

  
  


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  1 1/2 tablespoons lemon zest

  
  


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  1 cup parsley, chopped

  
  


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  3 cloves garlic, chopped

  
  


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  Salt and pepper, to taste

  
  

Steps:

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  In a skillet toast breadcrumbs and macadamia nuts over medium heat. Set aside.

  
  


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  In a small bowl combine melted butter, lemon zest, parsley, garlic, salt and pepper.

  
  


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  Butterfly shrimp. Arrange 4 to 5 shrimp in a ramekin for each serving. Place 1 teaspoon of lemon butter in each serving.

  
  


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  Top each serving with breadcrumb mixture and remaining butter.

  
  


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  Bake at 375°F for 15 to 20 minutes. Shrimp will turn orange outside and opaque white inside when fully cooked.