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This entry was posted on May 11, 2011 by .
Preparation Serves 8 as an appetizer
Preheat oven to 400°F.
Mix olive oil and crushed red pepper in small bowl and set aside.Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open.
Combine basil, Parmesan and garlic in a small bowl. Place basil mixture evenly in shrimp openings; press shrimp closed.
Cook bacon over medium heat until partially cooked. Drain on paper towels. Wrap each shrimp with 1 slice bacon, and place on greased baking sheet.
Brush infused olive oil over shrimp and bake for 8 to 9 minutes.
This entry was posted in Recipes on May 11, 2011 by .
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Great appetizer! Drizzle sherry over shrimp before stuffing; add additional sherry at table.
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