1 pound large shrimp, peeled and deveined1 cup breadcrumbs (use gluten-free if preferred)1/2 cup grated Parmesan cheese1/4 cup finely chopped bell pepper1/4 cup chopped green onion1/2 cup cream cheese, softened (or cottage cheese for a lighter version)2 cloves garlic, minced2 tablespoons fresh parsley, chopped1 tablespoon lemon juice1 teaspoon Old Bay seasoning (or your favorite seafood spice mix)Salt and pepper to taste Preheat your oven to 350°F (175°C). Set aside half of the cleaned shrimp for topping and the other half for the stuffing mixture.In a mixing bowl, combine breadcrumbs, Parmesan cheese, chopped bell pepper, green onion, cream cheese, minced garlic, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Stir until well mixed.Using a teaspoon, scoop the filling into the shrimp, ensuring they are filled without overflowing. Place the stuffed shrimp in a greased casserole dish.Arrange the reserved shrimp on top of the filling, sprinkle with additional Parmesan if desired. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 5 to 10 minutes until golden and bubbly.Let the casserole rest for a few minutes before serving. Garnish with lemon wedges and extra parsley. 