16 jumbo shrimp
16 4-inch wooden skewers; soaked in water

Stuffing
1 stick of butter
1 cup small diced mixed dry fruit
1/2 cup small-diced Georgia Pecans
6 oz. bag of stuffing
1/4 cup of lemon juice, about 1 1/2 lemons
1/2 cup of milk
1 egg – slightly beaten

Butter Topping
1 stick of butter
2 cloves minced garlic
juice of 1/2 lemon
1/4 teaspoon hot sauce

1. Peel and butterfly the shrimp, remove the veins and leave the tails intact. Run the 4 inch wooden skewer through the meat at the bottom of the shrimp straight back into the tail, this will keep the shrimp from curling on the grill. Pat the shrimp dry, cover and refrigerate.
2. To make the stuffing, place a 2-quart saucepan over medium heat on the burner and melt the butter. Add the dried fruit and chopped Georgia Pecans and heat for 2 minutes.
3. Add the stuffing, lemon juice and milk, combine. Remove from heat and let cool for 10 minutes. When completely cool, blend in the egg.
4. Scoop out the stuffing with a tablespoon and use your hand to press and form the stuffing to the spoon. Note: a chef’s clean hands are the best tools in the kitchen.
5. Pop out the spoon shaped stuffing on top of each shrimp and press down lightly to fit stuffing to the shrimp. Stick a Georgia Pecan in the stuffing of each shrimp.
6. Preheat the oven to 350 degrees. Place the shrimp on a sheet pan and place in the oven for approximately 8 to 10 minutes, or until the shrimp turns pink.
7. While the shrimp is cooking, melt the butter in a saucepan and add the garlic. Cook for 30 seconds, remove from the heat and squeeze in the lemon juice and add the hot sauce.
8. Remove the shrimp from the oven and carefully remove the skewers. Ladle the garlic butter over the top of each shrimp. Enjoy!

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