3 whole green onions, minced
2 cloves minced garlic
1 teaspoon parsley
1/4 teaspoon thyme
2 tablespoons sun-dried tomatoes, not in oil, cut into bits
3/4 cup fresh bread crumbs
1 tablespoon grated Parmesan cheese
1 pound large shrimp, peeled, deveined and butterflied
Salt and pepper, to taste

Saute onions, garlic, parsley and thyme in skillet, sprayed with nonstick cooking spray until onions become soft.

Preheat oven to 450 degrees F.

Lay shrimp in sprayed baking dish, cut side down, with tail shells pointing up. Spread a layer of stuffing over the flattened portion of each shrimp, mounding it slightly in the center.

Bake until the shrimp are pink and the stuffing is well browned, about 10 to 12 minutes. Garnish with lemon wedges if desired.

Serves 4. Serving size: 1/4 recipe

Per Serving: 160.4 Calories, 2.1g Fat, 3.5g Fiber

3 WW points