Ingredients
18 uncooked jumbo shrimp2 shallots, finely chopped1 teaspoon dried basil1/2 teaspoon fennel seed, crushed1/4 teaspoon pepper1 tablespoon olive oil1 garlic clove, minced1 package (9 ounces) fresh baby spinach, chopped1/2 cup dry bread crumbs1 tablespoon lemon juice1 tablespoon grated Parmesan cheese
Preparation
Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve; set aside.
In a large skillet, saute the shallots, basil, fennel seed and pepper in oil until tender. Add garlic; saute for 1 minute. Add spinach; saute 3-4 minutes longer or until wilted. Remove from the heat; stir in bread crumbs and lemon juice.
Arrange shrimp on a greased 15x10x1-in. baking pan. Spoon 1 tablespoon spinach mixture over each shrimp; sprinkle with cheese. Bake at 425° for 4-6 minutes or until shrimp turn pink.
