Heat oil in a small skillet and saute onions, garlic, parsley and thyme
until onions become soft. Remove from heat and mix together with the tomato
bits, bread crumbs, Parmesan, salt and pepper. Preheat oven to 450~. Lay
shrimp in lightly oiled baking dish, cut sides 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 and offer tartar sauce, if desired. Source: The Sonoma Dried
Tomato Cookbook (wrv)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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