PREPARATION

• Move oven rack to the middle position and preheat to 375°F. Line a rimmed baking sheet with foil and lightly spray it with nonstick cooking spray.
• In a small skillet or pan add the butter and melt over medium heat. Add in the shallot and saute until softened and light brown, about 3-4 minutes. Add garlic and cook until fragrant, about 30-60 seconds.
• In a medium bowl, add the shallot, crushed Ritz crackers, melted butter, sherry wine, and pepper. Stir until combined.
• Remove the shell from the shrimp, leaving the tail section intact. Make a shallow cut down the back of the shrimp to remove the vein. Flip the shrimp and cut about ½-inch into the flesh to flatten it.
• Place the shrimp on the prepared baking sheet with the new cut side facing up.
• Use a 1-Tablespoon scoop to mound the stuffing on the flat part of the shrimp. Repeat with remaining shrimp.
• Bake for 20 minutes, or until the shrimp are pink and the stuffing is golden brown.
• Serve with lemon wedges, a sprinkle of paprika, and melted butter for dipping.