Stuffed Giant Prawns

1 lb. giant shrimp, 8-12/lb.  shelled, deveined and butterflied

2 T. butter, melted


Arrange shrimp on a baking sheet and brush with melted butter.  Divide stuffing among the shrimp, mounding slightly.  Broil until shrimp are just cooked through.  Serve with Doyle's Sauce

Stuffing

2 tsp. olive oil
¼ c. shallots, chopped
¼ c. Canadian bacon, diced
¼ c. macadamia nuts, coarsely chopped
3 T. panko bread crumbs
1 T. beaten egg

 Sauté shallots in olive oil until softened and translucent.  Stir in Canadian bacon and sauté until heated through.  Add macadamia nuts and bread crumbs.  Cool mixture before stirring in egg.
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