This recipe is from Michelle Mitchell by way of Robin who says it is delicious.
24 jumbo shrimp (about 2 pounds)
1/2 lb scallops, diced
2 stacks of Ritz crackers
1/2 lb butter
1 tsp fresh parsley, chopped fine
3 Tbl white cooking wine
2 tsp Parmesan cheese
4 Tbl sour cream
1 tsp garlic salt
3 slices of white bread, crusts removed, and made into fresh crumbs
Crush crackers with a rolling pin. Add the melted butter, wine, pepper, parsley, cheese, sour cream, garlic salt, fresh bread crumbs and scallops. Mix all ingredients well. Refrigerate stuffing for three hours. Mold stuffing to a rounded measuring spoon. Place on prepared shrimp and curl tail over top and press slightly into shrimp. Bake at 350 for 20-25 minutes.