Yield: Serves 4-6 as an appetizer
½ c. Tarazi Mediterranean Style Baking Crumbs
2 T. dried polenta
½ t. baking soda
1 egg, beaten
1 T. tomato paste
½ t. garlic powder
½ t. salt
1 lb. 21-30 size shrimp peeled, deveined, and tails on
Spray olive oil
lemon wedges to serve, optional

Preheat your oven to 375 degrees and line a baking tray with parchment paper and set it aside. Get out two bowls, one medium sized and one large. In the medium sized bowl combine Tarazi Mediterranean Style Baking Crumbs, polenta, and baking soda. In the large bowl mix together the egg, tomato paste, garlic powder, and salt. Make sure there are not any tomato paste lumps in the egg mixture. Next add the shrimp (make sure to remove all moisture by patting them dry with paper towels or the egg won’t stick) and coat them in the egg mixture. Then, using a fork or your hands remove one shrimp at a time and dunk it into the crumb mixture and putting the breaded shrimp on your prepared baking sheet. Repeat until all the shrimp are coated. Spray the breaded shrimp with olive oil and slide them into your preheated oven. Bake the shrimp for 15 minutes. Serve with lemon wedges.