Clam-Stuffed Shrimp

From the kitchen of Delores Anderson:

1 lb. large raw shrimp

3/4 cup Ritz crackers

3 Tbsp. butter melted

1  7 oz. can minced clams, drained

2 Tbsp. parsley

1/8 tsp. garlic powder

1/8 tsp. salt

Dash pepper

1/3 cup dry sherry

Shell and de-vein shrimp.  Slit each along the vein side about halfway through.  Combine crumbs and butter.  Stir in clams, parsley, garlic powder, salt and pepper.  Stuff each shrimp with clam mixture.  Arrange in 12 x 7-1/2 x 2" baking dish.  Bake in moderate oven (350 degrees) 18 to 20 minutes, basting occasionally with sherry.