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1
Thaw large shrimp, if fozen.
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2
To shell fresh or thawed shrimp, open each shell lengthwise down the body.
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3
Hold the shrimp in one hand and carefully peel back the shell starting with the head end.
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4
Gently pull on the tail portion of the shell to remove the entire shell.
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5
Butterfly shrimp by cutting down the back almost but not all the way through; remove vein.
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6
Repeat with remaining shrimp.
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7
Set aside.
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8
In a small nonmetal bowl, micro-cook sliced green onion and the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or until the green onion is tender.
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9
Stir in lemon juice and bottled hot pepper sauce.
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10
Toss with the flaked crab meat and fine dry bread crumbs.
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11
Spread shrimp open.
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12
Place, cut side up, in two 10-ounce oval casseroles.
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13
Cover with vented clear plastic wrap.
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14
Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once.
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15
Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles.
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16
Spoon crab mixture over shrimp.
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17
Micro-cook, covered, on 100% power about 1 1/2 minutes or until shrimp are done and crab mixture is heated through, rotating Serve with lemon wedges.
