Ken'S Stuffed Shrimp - cooking recipe

Ingredients

1 1/2 lb. large (25 count) shrimp
1 lb. thin sliced bacon
1 (8 oz.) can crabmeat
3 tsp. Worcestershire sauce
2 tsp. dry mustard
2 tsp. sherry
1 Tbsp. mayonnaise
1/8 lb. butter, melted
1/4 c. lemon juice
1 sleeve Ritz crackers or other, crushed
black pepper to taste

Preparation

Peel shrimp down to last joint above tail. Then butterfly by cutting along vein without cutting all the way through.
Wash in cold water and drain.