Stuffed shrimp appetizers

From Simple and Delicious Magazine

20 uncooked large shrimp (about 1 lb)
1 egg, beaten
1/2 cup soft bread crumbs
1 tbsp mayonnaise
1/2 tsp lemon juice
1/4 tsp salt free seasoning blend
1/4 tsp pepper
Dash cayenne pepper
1 can (6 oz) lump crabmeat, drained
2 tbsp grated Parmesan cheese
1 tsp paprika

Peel and devein shrimp, leaving tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place butterflied side down in an ungreased 15x10x1 baking pan.

In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place 1 tbsp of mixture over each shrimp; sprinkle with cheese and paprika. Bake at 350 degrees for 9-11 minutes or until shrimp turn pink. Serve warm.

Note: Can use stuffing mix for mushrooms, too!