2 dozen jumbo shrimp
1/4 cup butter or margarine
1 shallot, minced
1/4 cup minced parsley
1 cup soft white bread crumbs
2 tablespoons white wine
1/8 teaspoon seasoned pepper
1 jar or can (about 7-ounces) pimientos, drained
1 package (about 6-ounces) white and wild rice mix
Lemon juice


Shell, devein, and rinse shrimp. Split down the spine about half-way through; dip in lemon juice. Heat the butter or margarine and state shallot and parsley in it. Combine this with crumbs, wine, pepper, and 1 pimiento, finely chopped. Use a small fork to press the stuffing into the split backs of the shrimp. Arrange the stuffed shrimp in a shallow heat-proof pan and broil until done. Meanwhile, prepare the packaged rice mix as directed on the carton. Tear the remaining pimientos into large pieces, saute gently for a second or two in hot butter or margarine, then stir into cooked rice mix. Turn pimento rice into a greased casserole, top with the stuffed shrimp. Drizzle any remaining lemon juice and melted butter over all. Bake in a preheated hot oven, 450-degrees, about 10 minutes, or just long enough to heat through. 

4 to 5 servings. 

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