Baked “Stuffed” Shrimp

Serves 6

• 1.5 pounds fresh 26-30 count shrimp, peeled and deveined

• 2 tablespoons extra virgin olive oil

• 2 teaspoon kosher salt, divided

• 1 teaspoon freshly cracked black pepper

• 9 tablespoons unsalted butter, melted

• 1 1/2 sleeves original Ritz Crackers, crushed

• 1 tablespoon fresh lemon zest

• 1/4 cup freshly squeezed lemon juice

• 1 teaspoon freshly grated garlic

• 1/4 teaspoon crushed red pepper flakes

Preheat the oven to 425 degrees F.

Butterfly the shrimp by using a pairing knife to make a lengthwise slice in the shrimp starting from the tail through the body of the shrimp. Toss the shrimp with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon of freshly cracked black pepper. Set aside.

Brush the baking dish with 1 tablespoon of the melted butter and set aside.

Pour the remaining melted butter into a mixing bowl and stir together with the Ritz Crackers, lemon zest and juice, garlic, red pepper flakes, remaining 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper.

Place the shrimp in the baking dish in concentric circles with the butterflied body at the base and the tail sticking up. Lift each tail slightly and place a bit of the Ritz Cracker mixture between the body and the tail. Continue to do this for the remaining shrimp then bake for 12-15 minutes until the shrimp is just fully cooked through. Allow to slightly cool before serving.