Instructions: Peel the shrimp, leaving the tails intact. Butterfly each shrimp by cutting it along the outer curved edge almost all the way through. Open the shrimp up like a book and remove the dark vein. In a small bowl, toss the cheese with the bread crumbs and set aside.

In a large nonstick skillet, melt the butter over medium-high heat. Add the bell pepper, green onions, garlic, and red pepper flakes, and cook for 5 minutes or until soft. Add the shrimp and saute for 5 minutes or just until the shrimp turn pink and opaque. Stir in the parsley.

In a small saucepan, bring the milk just to a boil, then stir into the shrimp mixture. Stir in the cheese mixture, and cook until the cheese is melted. Serve immediately.

Spike thinks that green beans with chopped almonds would make a nice accompaniment. Some pasta, such as wide noodles, buttered, would be good with it, also.

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