Crab stuffed shrimp with shrimp-stock butter sauce

Soften a shallot and garlic in a small skillet without colouring them.

Shell the easy-peel colossal shrimp in one piece, leaving the tail; keep the shells.

Butterfly each shrimp lightly along the back with a paring knife, not all the way through, so it sits in the roasting pan with the filling in the centre.

Toss the shrimp with olive oil, a little salt and a squeeze of lemon; set aside.

Cover the shells with water in a saucepan, with the squeezed lemon half, and boil into a quick stock; strain. Clam juice can stand in.

In a large bowl combine chopped parsley, the cooked garlic and shallot, mayo, an egg, Old Bay and a couple of splashes of Worcestershire with a fork; add a squeeze of lemon, panko and lump crab meat and mix.

Fill each butterflied shrimp in the pan, pinching the mixture like a crab cake, with the tail sitting on top.

Drizzle with a little melted butter and bake in a 400 degree oven for 20 minutes.

In the same saucepan, with garlic in olive oil, add dry white wine and let it bubble and reduce about a minute.

Add the shrimp stock and a little squeeze of lemon and reduce by about half.

Add a tablespoon of butter coated with flour and a tablespoon of plain butter, fresh parsley and a pinch of salt; let it thicken until glossy.

Drizzle the sauce over the shrimp. The shrimp can be assembled in the roasting pan the day before and baked the next day.