Prep Time: 10 minutes
Cooking Time: 12 minutes
Comments: YUM…This is super easy and makes a great date night dinner or even a nice appetizer for a party served with a sliced baguette.
1 1/2 pounds shrimp, raw, jumbo
2 tablespoons salad dressing, vinaigrette or Italian, lowfat
2 slices bread, whole wheat
1/2 cup panko crumbs
3 cloves garlic, fresh
1/4 cup parsley, fresh, chopped
2 tablespoons butter, light
Preparation: Preheat oven to 400 degrees. Peel and devein shrimp, and remove tail ends. Cut shrimp lengthwise along the back of each shrimp to butterfly, careful not to cut all the way through. Marinate shrimp in a bowl with salad dressing for about 10 minutes. Meanwhile, lightly toast bread in toaster and cut into cubes. Place bread, garlic, and parsley into blender or food processor and process for about 10 seconds until crumbly. Melt butter in a small microwave safe bowl. Mix bread crumbs, panko crumbs and butter together. Arrange shrimp in a 9 X 13 inch casserole dish, by placing them opened up with the tails facing upwards. Top with bread crumb mixture. Bake for 10 to 12 minutes until shrimp are cooked through and no longer translucent. If desired, broil for 1 to 2 minutes to brown topping.
Nutrition: Per Serving About: 290 calories, 8 g fat, 3 g saturated fat, 0 g trans fat, 38 g protein, 14 g carbohydrates, 1 g dietary fiber, 470 mg sodium; WW points plus value 7