BUTTERFLIED SHRIMP PARMESAN

1 1/2 lbs large shrimp
1 cup Parmesan cheese, shredded
1/4 cup Italian-seasoned dry bread crumbs
2 tbsp unsalted butter
3/4 cup chopped red bell pepper
1/2 cup thinly sliced green onions
1 tbsp minced garlic (or to taste) [some people despise garlic!]
1/8 tsp crushed red pepper flakes (or to taste) [that, too]
1/3 cup minced fresh parsley
6 tbsp milk

Peel the shrimp, leaving the tails intact. 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 cook 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.