SHRIMP STUFFED WITH CRABMEAT

These scrumptious shrimp will make your tastebuds stand up and applaud!

18 fresh jumbo shrimp, unpeeled
1/4 tsp salt
6 oz fresh, not canned, lump crabmeat, drained and flaked
2 hard boiled eggs, grated or finely chopped
1 1/2 cups soft breadcrumbs
1/4 cup plus 2 tbsp soft butter
3 tbsp mayonnaise, divided
1 tbsp plus 1 1/2 tsp chopped fresh parsley
1/4 tsp Worcestershire sauce
2 tbsp mayonnaise
1 tbsp plus 1 tsp milk
paprika

Peel and devein shrimp, leaving the tails intact. Butterfly the shrimp and place in a buttered 13x9-inch baking dish. Sprinkle with the salt.

Combine crabmeat with the eggs, breadcrumbs, butter, 3 Tbsp of the mayonnaise, parsley, and Worcestershire; stir well.

Top each shrimp with 2 tbsp of the crabmeat mixture.

Combine the remaining 2 tbsp mayonnaise and the milk; drizzle over the shrimp. Sprinkle with paprika.

Bake at 325 degrees F for 20 minutes, or until the stuffing is golden brown and the shrimp turn pink.

Servings: 4-6