2 tablespoons sun-dried tomatoes, not in oil - cut in bits
3/4 cup fresh bread crumbs
1 tablespoon grated Parmesan cheese
1 pound shrimp, large - peeled and deveined, butterflied
salt and pepper - to taste
Saute onions, garlic, parsley and thyme in skillet, sprayed with nonstick cooking spray until onions become soft.
Preheat oven to 450° F.
Lay shrimp in sprayed baking dish, cut side 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 if desired.
