Instructions: Peel and devein shrimp, leaving tails intact; cut a slit almost through back of shrimp, using a paring knife. Open shrimp, and flatten. Bring water to a boil. Add shrimp; cook 1 minute. Drain; place in a shallow pan.

Cook onion, green pepper, and celery in 1/4 cup butter in a skillet, stirring often, until tender. Combine crabmeat and next 6 ingredients in a bowl, stirring gently. Stir in the vegetable mixture.

Top each shrimp with 3 tablespoons crabmeat mixture; sprinkle with paprika. Drizzle 1/4 cup butter over the top. Bake, uncovered, at 350 degrees for 20 minutes. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 minutes, basting twice with pan drippings.

This recipe yields 4 appetizer servings.

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