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