1lemon, zested and juicedplus lemon wedges for serving
1/2stick melted unsalted butter
Preheat oven to 425 Degrees F.
Butterfly the cleaned shrimp by cutting down the back of the shrimp spine most of the way through, but not all the way.
Add to a bowl and season with olive oil, salt, and pepper. Set aside.
Make your stuffing by combining crab meat, cracker crumbs, garlic, parsley, lemon juice and zest, and melted butter. Stir to mix.
In an oven safe baking dish, arrange the seasoned shrimp evenly around the dish, cut the sides down, so the tails are facing up. If they won't stand on their own, don't stress it. It's only for appearance and the stuffing covers most of it anyway.
Spoon the stuffing over and around the shrimp evenly.
Bake for 12-14 minutes, until just cooked through and the top is lightly golden brown.
If you'd like the top more browned, broil on high for 1 minute.
Serve with additional lemon wedges on the side.
You can use either grain-free crackers or Ritz crackers for the stuffing.