Start with peeled and deveined shrimp, 16-20 count.
Following the vein, slightly slice each shrimp without cutting through to the other side. This is where the term “butterfly” comes in.
Roll chilled stuffing into a small ball and place on open shrimp with veined side flat on a lightly buttered or oiled casserole.
Curl tail of shrimp over stuffing and lightly press into stuffing.
Place your favorite sauce into casserole and bake in a 425 degree oven (preferably convection) for approximately seven minutes, then serve.
