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1
Preheat the oven to 425 degrees.
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2
Peel and devein the shrimp.
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3
Rinse well and pat dry.
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4
Split the shrimp partly through, slicing from the upper curved portion of each shrimp.
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5
Place each shrimp on a flat surface and press down to open partly, butterfly style.
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6
Meanwhile, cook the egg in boiling water about 12 minutes.
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7
Drain.
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8
Set aside.
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9
At the same time, put the bread crumbs in a flat pan and run briefly under the broiler until golden brown, stirring occasionally.
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10
Set aside.
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11
Heat the butter in a saucepan and add the onion, garlic, green peppers and celery.
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12
Cook, stirring, until vegetables are wilted but still crisp.
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13
Add the bread crumbs, paprika, oregano, basil, salt and pepper.
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14
Peel and chop the egg.
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15
Add it to the bread crumb mixture.
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16
Blend well.
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17
Lay out the shrimp on a flat surface, split side down.
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18
Heap an equal portion of the stuffing on top of each.
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19
Press the stuffing down and smooth over the top.
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20
Lightly oil a baking sheet or pan large enough to hold the shrimp in one layer.
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21
Arrange the shrimp over the bottom.
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22
Brush the tops lightly with the olive oil.
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23
Place the shrimp in the oven and bake eight to 10 minutes.
