• 12 jumbo shrimps
• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 5 tablespoons pistachios, chopped
• 3 tablespoons chopped bail thai
• 1 tablespoon chopped flat-leaf parsley
• 3 slices Parma ham, chopped
• 100gr butter, softened
• Salt
• Pepper

Peel shrimps, leaving the tail and the last section of shell intact. Devein shrimps and make a deep indent lengthwise. Dry the shrimps well with paper towels, season with salt and pepper, and set aside.

Mix all the other ingredients and season with salt and pepper. Using your fingers, insert the mixture into the shrimp.

Preheat the oven to 200°C / 400°F. Place shrimps in a lightly oiled roasting pan and roast in the oven for 5 minutes. Serve immediately.