1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
12 jumbo shrimp (10 to 12 per lb)
2 tablespoons olive oil
1 clove minced garlic
salt and pepper
1/2 cup unseasoned breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons melted butter
1 medium lemon, cut in wedges
Preheat oven to 475 degrees.
Peel and devein shrimp, leaving tails intact.
Mix together olive oil, garlic and salt and pepper in a bowl.
Add shrimp and toss lightly to coat.
Refrigerate 30 minutes to an hour.
In shallow bowl, combine bread crumbs and Parmesan cheese.
Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
Arrange shrimp so that they aren’t touching each other in a ungreased 9 x 13 pan.
Drizzle with melted butter.
Place pan on the center rack of oven and bake for 10 minutes or until done.
Serve immediately with lemon wedges Sažmi