Ingredients:
2-1/4 cups DFS bread crumbs
6 tbsp. Northshire Farms parsley, chopped
1 tbsp. DFS garlic, chopped
3/4 cup DiCarlo Parmesan cheese, grated
1-1/2 tsp. DFS crushed red pepper flakes
3/4 cup Grassland butter, melted
1/2 water
4 lb.s Harvest of the Sea shrimp, butterflied
36 Pollio fresh mozzarella ciliegine
Method:
1. Combine bread crumbs, parsley, garlic, Parmesan cheese, crushed red pepper, and salt. Stir in melted butter and water. Mix well.
2. Place about 1 tbsp. bread crumb mixture on each butterflied shrimp. Top each with 1 Ciliegine. Sprinkle each with any remaining bread crumb mixture. Arrange on a lightly greased pan and bake at 375ºF for 12 minutes.
3. Garnish with fresh chopped parsley and red pepper flakes.
Recipe provided by Pollio Italian Cheese Co.
