Jumbo Stuffed Shrimp

• 24- 8-10per lb. Unpeeled jumbo fresh shrimp
• 6 c Water
• 2 lg cloves garlic
• 1 md Onion, finely chopped
• 1/2 md Green pepper, finely chopped
• 1/2 c Celery, finely chopped
• 1/2 c Butter or margarine, melted- and divided
• *1 lb imation crabmeat,chopped
• 1 lg Egg, lightly beaten
• 3/4 c Crushed Ritz crackers, or similar
• 1/2 c Mayonaise
• 1 tb Prepared mustard
• 2 ts Worcestershire sauce
• 1/4 ts Ground red pepper
• Paprika

1. Peel and devein shrimp, leaving tails intact; cut a slit almost through back of shrimp, using a paring knife. Open shrimp, and flatten. Bring water to a boil. Add shrimp; cook 1 minute. Drain; place in a shallow pan. Cook onion, green pepper, and celery in 1/4 cup butter in a skillet, stirring often, until tender. Combine crabmeat and next 6 ingredients in a bowl, stirring gently. Stir in vegetable mixture. Top each shrimp with 3 tablespoons crabmeat mixture; sprinkle with paprika. Drizzle 1/4 cup butter over top. Bake, uncovered, at 350 for 20 minutes. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 minutes, basting twice with pan drippings.
2. Place shrimp on a bed of fluffy Rice
3. *Real lump crabmeat may be used in place of imitation

unpeeled jumbo fresh shrimp, water, garlic, onion, green pepper, celery, butter, imation crabmeat, egg, crackers, mayonaise, mustard, worcestershire sauce, ground red pepper, paprika

Taken from www.epicurious.com/recipes/member/views/jumbo-stuffed-shrimp-1208645 (may not work)