INGREDIENTS

1 ½ kg jumbo shrimps (approx. 25 pieces)
½ cup Angel Kremdensada
1 cup grated quickmelt cheese
1 tbsp minced garlic
2 tbsp chopped parsley
1 ½ tbsp calamansi juice
¼ tsp ground black pepper
½ tsp salt
½ cup lightly toasted Japanese breadcrumbs

PROCEDURE

1. Using a pair of scissors, cut the shell starting from the head along the middle of the body all the way to the tail. Use a sharp knife, make an incision on the length of the shrimps but not cut through. Butterfly the shrimps making sure to leave the shell intact. Gently rinse in running water to remove the intestinal tract. Dry with a paper towel and set aside.
2. In a bowl, combine Angel Kremdensada, cheese, garlic, parsley, calamansi juice, pepper and salt. Mix well.
3. Top shrimps with the sauce and sprinkle with breadcrumbs. Bake shrimps in a preheated oven at 300F for 15 minutes.
4. Arrange baked shrimps in a platter and serve immediately.