Shrimp stuffed with a minced clam and butter-cracker stuffing and baked in sherry.

Baked Stuffed Shrimp

2 pounds large raw shrimp, shelled, with tail left on
1 1/2 cups Ritz brand cracker crumbs (about 32 crackers)
6 tablespoons butter, melted
2 (7-ounce) cans minced clams
1/4 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground pepper to taste
2/3 to 1 cup sherry (dry or sweet)

Additional parsley for garnish

Lemon wedges for accompaniment

1. Butterfly the shrimp by cutting along the length on the underside of the body, but don't cut all the way through. Just cut deep enough to fold the shrimp open for stuffing. Remove any veins if necessary.
2. Combine the cracker crumbs, butter, clams, parsley, garlic powder, salt and pepper, mixing well. Evenly stuff each of the shrimp with stuffing mixture.
3. Arrange the stuffed shrimp in a 13 x 9 x 2-inch baking pan. Pour the sherry into the bottom of the pan.
4. Bake at 350°F (175°C) for about 18 minutes, or until the shrimp have turned pink. Transfer shrimp to serving platter, garnish with additional parsley and serve with lemon wedges for accompaniment, if desired.

Makes 8 servings.