Ingredients
4 ounces of diced mushrooms
5 diced green onions
1 tablespoons of olive oil
4 ounces thawed chopped frozen spinach (squeeze dry)
1/3 cup of diced sun dried tomatoes
3 cloves of crushed garlic
½ teaspoon fresh ground pepper
1 teaspoon sea salt
½ panko crumbs
½ cup crumbled feta cheese
1 beaten egg
1 pound of large peeled shrimp
1 pound thin sliced bacon
Directions
1. Sauté mushrooms and onions in oil until tender. Add spinach, tomatoes, garlic, salt and pepper.  Cook until liquid is evaporated. When cooled, add crumbs, egg and feta. Stir to combine.
2. Make a cut on curved side of shrimp to butterfly open.
3. Place 1 teaspoon of stuffing on top of shrimp.
4. Cut bacon slices in half. Wrap each shrimp with bacon.
5. Bake in 425 degree oven until bacon starts to crisp, and shrimp is no longer pink, approximately 10-12 minutes.