12 jumbo shrimp, shelled and deveined
3 tsp olive oil
1 cup bread crumbs
1 garlic clove, minced
1 Tbs finely chopped Italian parsley
1 tsp grated lemon zest

Split the shrimp along the backs but not all the way through. Preheat oven to 450 degrees. Spray a baking pan with cooking spray and arrange the shrimp on the pan. Heat 2 tsp olive oil in a large non-stick skillet. Add the bread crumbs and cook, stirring, over medium low heat until the bread crumbs are golden. Add 1 Tbs parsley, the garlic and lemon zest; cook, stirring, 1 minute. Remove from heat. Carefully stuff the bread mixture into the opening of each shrimp, dividing evenly. Drizzle with the remaining olive oil. Bake until shrimp are just cooked through, about 5 minutes. Sprinkle with fresh lemon juice before serving. Serves 4

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