Stuffed Jumbo Shrimp

Ingredients

• Shrimp
• 1 1/2 lbs jumbo shrimp or 1 1/2 lbs jumbo shrimp, peeled,with tail and last shell segment left on (16 shrimp U10/lb)
• 1 English muffin, finely minced to crumbs
• 1/4 cup pine nuts, lightly toasted in a little extra virgin olive oil
• 1/4 cup slivered almonds, lightly toasted in a little extra virgin olive oil
• 1/4 lb crabmeat, drained and picked over to remove shell and cartilage pieces
• 4 cloves garlic, finely minced
• 4 scallions, including tops,finely chopped (green onions)
• 1 teaspoon extra virgin olive oil
• 1/4 cup chopped fresh parsley leaves
• 2 -4 jalapeno peppers, seeded and chopped,to taste
• 1 tablespoon capers, drained and chopped
• 1 teaspoon Worcestershire sauce (white Worcestershire if desired for looks, but dark tastes better)
• 8 ounces cream cheese, room temperature
• 1/2 cup crumbled feta cheese, room temperature (4 oz)
• 1 -2 tablespoon fresh lemon juice, to taste
• salt & freshly ground black pepper
• 1 dash paprika (if baking naked) (optional)
• lemon wedges or lemon juice, as accompaniment
• Batter
• 1 egg, lightly beaten (optional)
• 1 1 cup wine or 1 cup water (optional)
• 1 cup flour (optional)
• 1 teaspoon baking powder (optional)
• 1 teaspoon salt (optional)
• canola oil or corn oil (for frying) (optional)
• Salt and freshly ground black pepper (optional)ORBreading (optional)
• 2 eggs, beaten with
• 1 teaspoon olive oil
• 2 tablespoons water
• 1 cup flour
• 1 cup seasoned dry bread crumb
• 1 teaspoon sweet paprika
• 1/2 cup melted butter
• salt & freshly ground black pepper