Kosher salt and fresh cracked black pepper, to taste
Preheat oven to 400 F.
Starting from the split on the back, peel the shell off each shrimp, leaving the tails on, and discard shells.
Carefully “butterfly” each shrimp using a small paring knife. Make a cut about ¾ of the way into shrimp near the head and cut down the back of the shrimp, ending at the tail. Do not cut all the way through the shrimp.
Spray a baking sheet with non-stick cooking oil. Place shrimp butterflied side down and press down to flatten the shrimp. Tails should be facing upwards.
Season shrimp with salt and pepper.
Place a golf-ball-sized of crab stuffing onto each shrimp, press down to cover surface area of shrimp, and top with a thin tab of butter.
Curl the shrimp tails over the top of the stuffing. Drizzle white wine or water over the shrimp and onto baking sheet.
Bake for 15-17 minutes until golden brown.
Remove from oven, plate it up, and serve immediately with your choice of accompaniment.