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1
Filling.
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2
Heat the 1 tablespoon Of extra virgin olive oil in a small skillet over medium heat.
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3
Add the garlic and breadcrumbs.
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4
Turn the heat down to the lowest possible setting.
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5
Stir the crumbs for about 3 minutes or until they are golden brown.
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6
Put the breadcrumbs into a small bowl.
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7
Stir in the parsley and onion, season with salt and pepper.
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8
Shrimp.
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9
Shell the Shrimp.
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10
leaving the tail section intact.
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11
Cut a long pocket into their undersides by making a deep slit down the length from the tail stopping just short of slicing through the other end.
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12
Press a generous teaspoon of the stuffing into each pocket.
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13
Pile the shrimps on a plate cover with plastic wrap and refrigerate for 4 to 8 hours.
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14
Preheat the broiler and set the rack as close to the flames as you can.
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15
The shrimps should be about 5 inches from the flames as they cook.
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16
Arrange the shrimps on their sides in a single layer in a broiler pan or baking dish.
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17
Drizzle each shrimp finely with olive oil and season with salt and pepper.
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18
Broil 2 minutes or until light pink on one side then turn the shrimps with tongs and cook another 1 to 2 minutes or until pink on the other side.
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19
They should be firm but not rubbery, please take care when cooking them as they over cook fast.Arrange the shrimps on a heated platter or serve them right from their baking dish.
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20
Sprinkle with a little lemon juice then arrange the remaining lemon wedges among them and serve immediately.
