1 pound jumbo shrimp, peeled and deveined

2 tbsp butter or margarine

1 clove garlic, finely chopped

1 tsp chopped fresh parsley

1/2 tsp leaf basil, crumbled

1/4 tsp salt

1/8 tsp pepper

1/3 cup fresh bread crumbs

1/4 cup plus 1 tbs dry vermouth

Chop 2 shrimp finely. Combine chopped shrimp, butter, garlic, parsley, basil, salt and pepper in bowl. Stir in bread crumbs and 1 tbsp vermouth. Cut lengthwise down the under side of the remaining shrimp, without cutting through. Divide filling among shrimp. Fold tails over. Arrange in 8 inch square baking dish. Add remaining vermouth. Bake in preheated oven (450 degrees) for 10-12 minutes or until just cooked through. Makes 2 servings.

Recipe by Penny Gioiello

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