Cape Cod Baked Stuffed Shrimp

• 1 1/2 lbs jumbo shrimp, cleaned and deveined, tails left on
• 1 tablespoon butter
• 1 stalk celery, diced fine
• 1/2 cup butter, melted
• 60 Ritz crackers, crushed, do not substitute
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons marsala wine or 2 tablespoons chicken broth
• 2 tablespoons lemon juice
• paprika (to garnish)
• fresh ground black pepper

1. Preheat oven to 375u0b0F.
2. In a small skillet, heat 1 tablespoons butter and saute the celery and garlic for 3-4 minutes on low heat. Do not brown.
3. Transfer to a small bowl.
4. Crush the crackers with your hands in a plastic bag until just coarse and add to the bowl with the celery.
5. Stir in the melted butter, lemon juice, parsley, wine or chicken broth and ground pepper.
6. The mixture should be barely wet, enough to hold together. But if too wet add more Ritz crackers, or if too dry add a little more broth.
7. Cut almost through the center of each shrimp and flatten out cut side up, pointing the tail section up.
8. Spray a glass pie dish with butter spray before placing shrimp on it. Then spray each shrimp with butter spray.
9. With your hands mound some of the stuffing and place it on each shrimp.
10. Sprinkle with just a little bit of paprika, Don't overdo it.
11. Bake at 375F for 12 minutes, then place under broiler for 1 minute to brown top lightly.
12. Serve with lemon wedges.

jumbo shrimp, butter, celery, butter, crackers, fresh parsley, marsala wine, lemon juice, paprika, fresh ground black pepper

Taken from www.food.com/recipe/cape-cod-baked-stuffed-shrimp-450595 (may not work)