Asian Ginger Crab-Stuffed Shrimp

• 8 ounces wild caught fresh crabmeat
• 1 cup unseasoned breadcrumbs
• 1/4 cup minced onion
• 1/4 cup minced red bell pepper
• 1/4 cup minced celery
• 1/4 cup Cookwell & Co. Asian Ginger Vinaigrette, plus more for serving
• 2 tablespoons Asian spice seasoning blend
• 10 large (16-20 count) fresh shrimp, peeled, deveined, and butterflied until flat
• Dry white wine, such as chardonnay

Directions

Preheat oven to 375 degrees.

Combine all ingredients except shrimp and white wine in a bowl and blend well.

Arrange the shrimp in a baking dish, butterflied side up, and press a portion of the crab mixture on top of each shrimp. Splash a bit of the wine over the shrimp and bake in preheated oven for about 8 minutes, or until shrimp is cooked through and crab stuffing is golden brown.

Remove from oven and drizzle a little more of the Asian Ginger Vinaigrette over the shrimp. Serve hot.