Pecan-Crusted Shrimp

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or coat it with cooking spray.

In a mixing bowl, whisk together the egg whites, honey, salt; and pepper until blended.

Split the shrimp down their backs, but don't cut all the way through. Open up the halves form "butterflies" and press them flat with the palm of your hand.

Place the ground pecans on a flat dish or sheet of parchment paper.

Dip each shrimp into the egg wash, letting any excess drain back into the bowl. Press the shrimp lightly into the pecans, turning to coat both sides. Place shrimp on the prepared baking sheet, arranging evenly with about 1 inch left around each one.

Place in the oven and bake for 8-10 minutes or just until the shrimp turn pink and are firm to the touch. Overcooking will make the shrimp tough. Remove the tails before eating.