| 1-1/2 pounds | Large shrimp (use pre-cooked shrimp if in hurry) |
| 1 cup | (4 ounces) shredded Parmesan Cheese |
| 1/4 cup | Italian seasoned dry bread crumbs |
| 2 tablespoons | Unsalted butter substitute |
| 3/4 cup | Chopped red bell pepper |
| 1/2 cup | Thinly sliced green onions |
| 1 tablespoon | Minced garlic |
| 1/8 teaspoon | Crushed red pepper flakes or to taste |
| 1/3 cup | Minced fresh parsley |
| 6 tablespoons | Milk |
Peel the shrimp, leaving the tails on. Then butterfly each shrimp by cutting it along the outer curved edge almost all the way through. Open the shrimp up like a book and remove the dark vein. In a small bowl, toss the cheese with the bread crumbs and set aside.
In a large nonstick skillet, melt the butter over medium high heat. Add the bell pepper, green onions, garlic and red pepper flakes and wok for 5 minutes or until soft. Add the shrimp and sauté for 5 minutes or just until the shrimp turn pink and opaque. Stir in the parsley.
In a small saucepan, bring the milk just to a boil, then stir into the shrimp mixture. Stir in the cheese mixture and cook until the cheese is melted. Serve immediately.