Peel shrimp leaving the tail on. Butterfly shrimp cutting nearly all the way down the center of the shrimp's back to the tail.  Using your hands, open the flesh of the shrimp until it lies flat. Place shrimp on the prepared baking dish cut side down, and gently press the flat end to make them slightly flatter. Sprinkle shrimp with salt and pepper to taste.

Soften cream cheese in the microwave. If crab meat is in chunks, chop until it is minced. In a bowl, whisk together minced garlic, cream cheese, Panko bread crumbs, chives, and crab meat.

Use a melon baller to spoon the crab mixture equally into butterflied shrimp. Curl shrimp tails over top of the crab stuffing and bake.

Remove pan from oven and sprinkle with fresh lemon juice, if desired. Serve immediately.

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