-
1
Melt margarine in 2 to 3-quart saucepan over medium heat.
-
2
Add shallots, basil, pepper and fennel.
-
3
Cook, stirring occasionally, until onion is tender.
-
4
Squeeze liquid from spinach.
-
5
Add to shallot mixture and stir until heated through, about 3 minutes. Remove from heat and stir in mayonnaise and lemon juice.
-
6
Peel shrimp, leaving the tail shell on.
-
7
Butterfly shrimp (slit underside from tail to head almost through and flatten).
-
8
Arrange shrimp on a lightly oiled baking sheet.
-
9
Spoon about a tablespoon of spinach mixture on each shrimp.
-
10
Sprinkle with Parmesan cheese. (At this point, shrimp can be covered and refrigerated for 1 day. Let stand at room temperature while preheating oven.)
-
11
Bake in 425u00b0 oven until surface of shrimp is completely white (tail will be coral pink), 5 to 6 minutes.
-
12
Makes 6 appetizer servings or 2 to 3 entrees.
