Using kitchen shears, cut the shells along their length to expose the meat. Lay in broiling dish and sprinkle with Chef Paul Prudhomme's Seafood Magic and drizzle butter. Bake pre-heated 400 degree oven till meat gets hot, then finish under broiler to get that seared look.
Serve with rice pilaf, salad, etc. If there are any leftovers (rare) make an angel hair pasta with the meat using olive oil, fresh parsley, lemon juice, garlic and a little cream.