Instructions: Peel shrimp, leaving tails on; devein and butterfly shrimp. Cook shrimp in boiling water 1 minute. Drain and place in a shallow pan.

Saute onion, green pepper, and celery in 1/4 cup butter in a heavy skillet until tender. Set aside.

Combine crabmeat and next 6 ingredients, stirring lightly. Stir in sauteed vegetables.

Top each shrimp with 3 tablespoons crabmeat mixture. Sprinkle with paprika, and drizzle 1/4 cup butter over shrimp.

Bake shrimp at 350 F for 20 minutes. Broil 6 minutes, basting occasionally with butter in bottom of pan.

Yield: 4 to 6 servings.

Note: To butterfly shrimp, make a slit down back of shrimp using a sharp paring knife, cutting almost through the shrimp. Open shrimp, and flatten.

Notes: Enjoy Crab-Stuffed Shrimp next time you invite company for dinner.

After the crab mixture is added, the shrimp are so large and rich that just two or three of them make an ample serving. To make them ahead, stuff the shrimp, cover, and chill several hours. Add paprika and butter just before baiting.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.