1 lb. 8 oz. large shrimp
1/3 c. melted butter
1/4 c. sour cream
1 Tbsp. Worcestershire
1 Tbsp. lemon juice
1 Tbsp. green onion, chopped
1 tsp. garlic powder
1/2 c. unseasoned bread crumbs
1/3 c. macadamia nuts, diced
1 tsp. salad oil
Cut unpeeled shrimp almost through to the bottom from the inside of
the shell. Set aside. Combine butter, sour cream, Worcestershire,
lemon juice. green onion and garlic powder. Stir in bread crumbs
and nuts. Spoon about 1 tablespoon into opening of each shrimp.
Brush exposed edges with oil and cover tails with foil. Place in
greased baking dishes. Bake in 350 degrees oven till shrimp are opaque
and filling is browned, about 10 minutes. Serve garnished with
parsley sprigs and orange slices if desired. Serves 18 to 10.
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