• 20 large shrimps with tail, carved out
• 2 eggs
• 2 tsp of Worcestershire sauce
• 3 tsp of chili sauce
• Salt and pepper
• ¾ cup of grated parmesan
• 1 ½ cups of breadcrumbs

1. Cut the butterfly shrimp by making a light incision on the length of the back and flatten out.
2. Whip the eggs, add the chili sauce, Worcestershire, salt, and pepper. Mix well.
3. Dip the shrimp in the prepared mixture and coat them, by using a slight pressure, with the parmesan and the breadcrumbs. Place the shrimp on a cooking sheet covered with a film of aerosol cooking oil. Cook in the oven for 10 minutes. Serve the shrimp hot with soya sauce or a sweet / sour sauce.

This photo is from Ma cuisine de tous les jours