Butterflied Shrimp Bites
Comments:	Excellent served as appetizers. Breaded shrimp, basted with lime or lemon butter, can also be barbecued onto individual hibachis right at the table.
Servings:	16 large or 25 medium bites
Ingredients	Preparation
1 pound [454 g] jumbo or medium shrimp [approximately 16 jumbo and 25 medium] 1 egg, slightly beaten 1/4 teaspoon [1 mL] salt 1/4 teaspoon [1 mL] pepper Fine dry bread crumbs [about 1/2 cup / 125 mL] 1/2 cup [115 g] melted butter 1/4 cup [60 mL] lime or lemon juice Lime or lemon wedges 16 to 25 wooden picks	Remove shell, tail and vein from each shrimp. Carefully slit each one down the back, cutting almost all the way through yet being careful not to cut shrimp entirely. Lay shrimp flat. Dip each shrimp into already slithly beaten egg with salt and pepper, then into breadcrumbs, until completely coated. To thread each shrimp onto a wooden pick, insert pointed end of wooden pick at tail end of shrimp and run the wooden pick all the way to the head of the shrimp, so that wooden pick just shows at the other end. Refrigerate until ready to barbecue. Preheat barbecue until hot. Barbecue skewers over hot charcoals, basting shrimp from time to time with already mixed together melted butter and lime or lemon juice. Serve immediately, along with lemon or lime wedges to squeeze over.