* With Roasted Potatoes, not pictured here :3

Basically, I used the grill for all the cooking. Potatoes are the EASIEST FREAKING THINGS you can cook on the grill.

- 4 potatoes (rinsed with skin on, and I'd recommend the "Idaho" since they take well to baking/grilling)
...Wrap each one in foil...

Cook at 400 F for one hour (turning every 15 minutes or so) until they feel soft with the tongs, then take out to rest.

The baked stuffed shrimp, however, are a different matter entirely.

- 6 large raw shrimp, peeled and deveined

(Remember kids, the vein isn't where the shrimp's 'feet' are, at the bottom; its on the top, where you will need a sharp knife [or filet knife] to make a thin incision and take it out....basically, start 'head first'.)

For the stuffing:

1 small package of fake crab (or langosteen)
handful of chopped red & green bell pepper
salt and pepper
1 - 1 1/2 cups plain breadcrumbs (or you can use Italian blend, or any flavored blend - it'll save you from adding more spices!)
1 egg (or egg replacer like 'Vegg')
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley

Mix together in a bowl, and refrigerate to let it set - 15 - 30 mins. should about do it...then scoop out with a big ol' spoon in the shrimp, which you can butterfly by opening at both ends but not completely (and hopefully :P) cutting them in half!

Foil packs are a MUST when putting these to the grill. You do not want to cook them as is, and have them spill out their stuffed goodness into your grill. (They also protect them from drying out completely when they cook.)

So when the potatoes are done...take THOSE out...and THEN cook these packs on the grill, where they will only take 15 minutes to cook sealed!

Serve and enjoy *BURP*