Using scissors, trim the legs off the shrimp. Then, cut along the back of the shell from the head to the tail, leaving the tail intact.
Gently open the back of the shrimp where you made the cut and use the tip of a knife or a toothpick to lift and pull out the dark intestinal vein. Repeat for all shrimp.
Finely chop the fresh parsley and garlic clove together.
In a bowl, mix the breadcrumbs with the chopped parsley and garlic, a pinch of salt, olive oil, and the grated zest of a lemon and an orange. Squeeze a small amount of the mixture in your hand; if it doesn't hold together slightly, add a little more oil or citrus juice until it compacts without crumbling.
Slice the remaining lemon and arrange the slices on a baking sheet lined with parchment paper to create a bed for the shrimp.
Gently open the back of each shrimp and firmly press the breadcrumb mixture inside using your fingers. It's best to do this by hand rather than with a spoon for better packing.
Place the stuffed shrimp on top of the lemon slices on the baking sheet. Use small pieces of lemon to prop up the outer shrimp if necessary to keep them upright. Bake in a preheated oven at 200°C for about 15 minutes until the topping is golden and crispy.
Cook it hands-free.
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