Serves: 4

• 12 jumbo shrimp shelled and deveined
  
• 3 Tablespoons Bertolli Classico or Extra Virgin Olive Oil
  
• 1 cup coarse bread crumbs from day old Italian Bread
  
• 1 garlic clove, crushed through a press
  
• 1 tablespoon finely chopped Italian parsley
  
• 1 teaspoon grated lemon zest
  
• 1 tablespoon fresh lemon juice
  
• 4 sprigs parsley

1. Split the shrimp along the backs but not all the way through. Spray a baking pan with olive oil cooking spray. Arrange shrimp on the pan.

2. Heat 2 teaspoons of the olive oil in a large non-stick skillet. Add the bread crumbs and cook, stirring, over medium low heat until the bread is golden. Add 1 tablespoon of the parsley, the garlic and lemon zest; cook, stirring, 1 minute. Remove from heat.

3. Preheat oven to 450 ° F. Carefully pack the bread mixture into opening in each shrimp, dividing evenly. Brush or drizzle each shrimp with the remaining oil. Bake until shrimp are cooked through, about 5 minutes. Sprinkle with lemon juice before serving.