​​​​​​Butterfly Shrimp

You can design a lightly breaded butterfly baked shrimp plate in a matter of minutes. Butterflying creates the illusion of larger shrimp, a change in texture when you bite and adds tremendous presentation points. When you serve with fresh lemon wedges and a spicy cocktail sauce, the flavor combination creates an extraordinary experience. The shrimp may be small but your guests raving will be large.

PREP TIME: 10 Minutes COOK TIME: 10 Minutes

SHRIMP INGREDIENTS

• 12 Large Shrimp, Uncooked with Tails - 120 Calories
• 1 Tbsp. Olive Oil - 119 Calories​
• 1/3 Cup Italian Bread Crumbs - 140 Calories
• ​1/2 tsp. Salt - 0 Calories
  
• ​1/2 tsp. Black Pepper - 3 Calories​

​GARNISH AND SAUCE INGREDIENTS

• 1 Large Lemon, Cut into 4 Wedges - 17 Calories
  
• 1/4 Cup Fresh Italian Parsley, Chopped - 1 Calories
  
• 2 Tbsp. Mayonnaise - 188 Calories
  
• 1 tsp. Cayenne Pepper - 0 Calories
  
• ​1 Tbsp. Horseradish - 7 Calories
  
• ​2 Tbsp. Ketchup - 38 Calories
  

SERVES 2: 317 Calories per Serving

DIRECTIONS:

1. Preheat oven to 375°F. Butterfly shrimp. Place shrimp in mixing bowl. Add olive oil, salt and black pepper. Gently toss until blended.
   
2. ​Put bread crumbs in a large plastic bag. Add shrimp and shake until evenly coated. 
   
3. Add bread shrimp to a lightly greased or parchment covered baking sheet. Cook for 12 minutes.
4. Meanwhile, prepare sauce. Thoroughly mix mayonnaise, cayenne, horseradish, and ketchup.
5. Remove shrimp from oven. Add sauce to center each plate. Plate shrimp and lemon wedges around the sauce. Sprinkle on fresh parsley.