Butterflied Shrimp Parmesan Recipe

• Spike thinks which word should be "butterflew" but the spell-checker doesn't like which, either.
• 1 1/2 lb large shrimp
• 1 c. Parmesan cheese, shredded
• 1/4 c. Italian-seasoned dry bread crumbs
• 2 Tbsp. unsalted butter
• 3/4 c. minced red bell pepper
• 1/2 c. thinly sliced green onions
• 1 Tbsp. chopped garlic (or possibly to taste) some people despise garlic!
• 1/8 tsp crushed red pepper flakes (or possibly to taste) which, too
• 1/3 c. chopped fresh parsley
• 6 Tbsp. lowfat milk

1. Peel the shrimp, leaving the tails intact.
2. Butterfly each shrimp by cutting it along the outer curved edge almost all the way through.
3. Open the shrimp up like a book and remove the dark vein.
4. In a small bowl, toss the cheese with the bread crumbs and set aside.
5. In a large nonstick skillet, heat the butter over medium-high heat.
6. Add in the bell pepper, green onions, garlic, and red pepper flakes, and cook for 5 min or possibly till soft.
7. Add in the shrimp and saute/fry for 5 min or possibly just till the shrimp turn pink and opaque.
8. Stir in the parsley.
9. In a small saucepan, bring the lowfat milk just to a boil, then stir into the shrimp mix.
10. Stir in the cheese mix, and cook till the cheese is melted.
11. Serve immediately.
12. Spike thinks which green beans with minced almonds would make a nice accompaniment.
13. Some pasta, such as wide noodles, buttered, would be good with it, also.

does, shrimp, parmesan cheese, italianseasoned dry bread crumbs, unsalted butter, red bell pepper, green onions, garlic, red pepper, parsley, milk

Taken from cookeatshare.com/recipes/butterflied-shrimp-parmesan-95769 (may not work)