INGREDIENTS

1. 30 uncookedjumbo shrimpor uncooked x-largeshrimp, cleaned and deveined
2. 30 freshasparagus spears, steamed(canned is okay, but fresh holds up much better)
3. 30slicesmozzarella cheese
4. 30slices thinpancetta(Italian cured dryed ham)
5. 3/4cupbutter, melted
6. 6-8 cloves very finely mincedfresh garlic (optional)
7. 1/4cuplemon juice
8. 1/4cupwhite wine
9. 1/2cupbreadcrumbs
10. black pepper
11. 1/3cup gratedromano cheeseor parmesan cheese

DIRECTIONS

1. Set oven to 450 degrees.
2. Prepared a baking pan (large enough to hold all the shrimp).
3. Peel, clean and butterfly the shrimp (slice down the center, but not all the way through).
4. Place one piece of mozza cheese, and one piece of asparagus in the shrimp; then wrap with a piece of pancella (leaving the tail of the shrimp sticking out).
5. Lay the shrimp carefully and evenly into the prepared baking pan; top with melted butter (mixed with the fresh garlic, if using), wine and lemon juice.
6. Sprinkle with the bread crumbs, romano cheese and black pepper.
7. Bake for 12 minutes.
8. Remove to a platter or serving dish; top with the pan drippings– DELICIOUS!
9. Note: fresh very finley minced fresh garlic may be added with the melted butter.