Butterfly Shrimp - cooking recipe

Ingredients

1 lb. fresh jumbo shrimp
2 eggs, well beaten
toasted almonds, cracked
2 Tbsp. tomato sauce
1 tsp. cornstarch in 1/4 c. water
5 slices bacon
1 spring onion
1 Tbsp. Worcestershire sauce
4 dashes Tabasco sauce
2 c. chicken broth

Preparation

Peel shrimp, split but don't cut all the way.
Wash and dry with towel.
Cut bacon into 3 pieces.
Spread shrimp open and place bacon on top.
Warm skillet.
Dip shrimp in eggs, place in skillet (bacon side down).
Brown until crisp and turn until done. Remove.
Saute onion for several minutes; add seasoning and broth.
Cover and cook 3 minutes.
Thicken with cornstarch.
Pour gravy on shrimp and top with spring onions and cracked almonds. Do not overcook shrimp.