Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   3                    green onions -- minced
  20      milliliters   garlic -- minced
   1      teaspoon      Italian parsley -- chopped
   1      teaspoon      fresh thyme -- chopped or
     1/4  teaspoon      dried thyme
   1      tablespoon    dried tomato bits -- heaping
     3/4  cup           fine fresh bread crumbs
   1      tablespoon    parmesan cheese -- grated
                        salt and pepper
   1      pound         large or jumbo shrimp; -butterflied
   4                    lemon wedges;
                        ***Garnish***
                        tartar sauce; optional

Preparation:

Heat oil in a small skillet and sauté onions, garlic, parsley and thyme until onions become soft. Remove from heat and mix together with the tomato bits, bread crumbs, Parmesan, salt and pepper. Preheat oven to 450F Lay shrimp in lightly oiled baking dish, cut sides down, with tail shells pointing up. Spread a layer of stuffing over the flattened portion of each shrimp, mounding it slightly in the center. Bake until the shrimp are pink and the stuffing is well-browned, about 10 to 12 minutes. Garnish with lemon wedges and offer tartar sauce, if desired. Source: The Sonoma Dried Tomato Cookbook