Ingredients

24 extra large deveined shrimp, shells intact

4 slices white bread with crusts torn

1/4 cup marinated sun dried tomatoes, drained, minced

1/4 cup finely chopped fresh basil

6 tablespoon grated Parmesan cheese

1-tablespoon capers, drained, chopped

1 tsp garlic paste

1/2 tsp freshly ground pepper

1/4 c extra-virgin olive oil

8-cup baby arugula

1 1/2 cup roasted bell pepper strips

1 tbsp olive oil

1 tbsp fresh lemon juice

Preparation

  1. Arrange oven rack in upper third of oven, heat to 400. Butterfly shrimp by laying flat and making a slice with the tip of knife, following the curve where the vein was removed (bottom) and cutting about 3/4 of the way through. Spread incision open and flatten slightly with fingertips.

  2. Pulse bread with whisk until coarse crumbs form, transfer to a bowl. Stir in sun dried tomatoes, basil, and 4 tbsp of Parmesan, capers, garlic paste, and pepper.

  3. Brush baking sheet with 1/2 tbsp olive oil. Stuff each shrimp with breadcrumb mixture, pressing stuffing down to adhere, transfer to baking sheet. Drizzle extra olive oil over shrimp, and then sprinkle with Parmesan. Bake 5 minutes then broil until stuffing is browned.

  4. Toss arugula and red peppers with oil and lemon and serve.