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1 doz. jumbo fresh shrimp
1 medium onion, finely chopped
1/2 c. finely chopped celery
1/4 c. butter or margarine
1 lb. fresh crabmeat
2 tsp. Worcestershire sauce
1/8 tsp. red pepper
1 Tbsp. prepared mustard
1 egg, beaten
1/2 c. cracker crumbs
1/4 c. butter or margarine,

Peel shrimp, leaving tails on, then devein and butter-
fly. Cook shrimp in boiling water for 1 minute; drain and
place in a shallow baking dish. Saute onions, green pepper and
celery in 1/4 cup butter or margarine in a heavy skillet until
tender. Set aside. Combine crabmeat and the Worcestershire
sauce, red pepper, mustard, egg, cracker crumbs and paprika;
mixing lightly. Stir in sauteed vegetables. Top each shrimp
with 3 tablespoons crabmeat mixture and sprinkle with paprika
and drizzle 1/4 cup butter or margarine over shrimp. Bake at
350 degrees for 20 minutes. Broil 6 minutes, basting occasionally,
with butter in bottom of baking dish. Yield: 4 to 6 servings.

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