2 cups (4 oz.) FRENCH'S® Crispy Fried Onions
4 tsp. Lemon juice
3/4 tsp. dried oregano leaves
3 cloves Garlic, minced
1 1/2 lbs. jumbo shrimp, butterflied
2 Tbsp. Melted butter
CRUSH Mustard Glaze: Crispy Fried Onions in plastic bag with hands or rolling pin. Add lemon juice, oregano and garlic; toss to combine.
ARRANGE shrimp in a greased baking dish. Spoon about 1 rounded tsp. crumb mixture into each butterflied shrimp.
DRIZZLE shrimp with butter.
BAKE at 400°F for 12 min. or until shrimp turn pink.
Look for FRENCH'S® Crispy Fried Onions in the canned vegetable aisle! Tips: To butterfly shrimp, split each shrimp lengthwise down the middle of the back but do not cut all the way through. Open shrimp flat to "butterfly". Use crumb mixture as a crunchy topping on tilapia or flounder fillets.