Mozzarella and Asparagus Stuffed Shrimp

• 30 uncooked jumbo shrimp or 30 uncooked x-large shrimp, cleaned and deveined
• 30 fresh asparagus spears, steamed (canned is okay, but fresh holds up much better)
• 30 slices mozzarella cheese
• 30 slices thin pancetta (Italian cured dried ham)
• 34 cup butter, melted
• 6 -8 cloves very finely minced fresh garlic (optional)
• 14 cup lemon juice
• 14 cup white wine
• 12 cup breadcrumbs
• black pepper
• 13 cup grated romano cheese or 13 cup parmesan cheese

1. Set oven to 450 degrees.
2. Prepared a baking pan (large enough to hold all the shrimp).
3. Peel, clean and butterfly the shrimp (slice down the center, but not all the way through).
4. Place one piece of mozzarella cheese, and one piece of asparagus in the shrimp; then wrap with a piece of pancetta (leaving the tail of the shrimp sticking out).
5. Lay the shrimp carefully and evenly into the prepared baking pan; top with melted butter (mixed with the fresh garlic, if using), wine and lemon juice.
6. Sprinkle with the bread crumbs, romano cheese and black pepper.
7. Bake for 12 minutes.
8. Remove to a platter or serving dish; top with the pan drippings-- DELICIOUS!
9. Note: fresh very finely minced fresh garlic may be added with the melted butter.

jumbo shrimp, mozzarella cheese, thin pancetta, butter, fresh garlic, lemon juice, white wine, breadcrumbs, black pepper, romano cheese

Taken from www.food.com/recipe/mozzarella-and-asparagus-stuffed-shrimp-95331 (may not work)