Olivia’s Baked Stuffed Shrimp
- 12 – 15 Peeled, deveined and butterflied shrimp
- ½ Bag of Olivia’s Croutons slightly crushed
- ¼ Cup (1/2 stick) butter
- Juice of ½ lemon
- 4 Cloves crushed garlic
- Salt and Pepper
Arrange shrimp (tails up and butterflied portion spread out) in baking dish brushed with butter. Season with salt and pepper. Drizzle melted butter, lemon juice, and garlic over shrimp. Sprinkle crushed croutons on top, bake at 425 for 10-12 minutes. Yum!
