Messina Hof's Shrimp Del Ray

16 jumbo shrimp, washed, deveined and shelled but with tail and connecting shell intact
3 tablespoons butter, divided
5 fiuely chopped shallots
2 teespoons ground black pepper
1 cup fresh crab meat
1 cup whipping cream
1 tablespoon plus 1 teaspoon pinot drigio or sauvignon blanc wine, divided
1 teaspoon lemon juice
1 cup Smoked-Salmon Sauce (recipe follows)
4 cups cooked wild rice
4 cups sauteed mixed garden vegetables

Set oven to broil. Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Set aside in refrigerator. To make stuffing, melt 1 tablespoon butter in skillet-over medium heat. Saute shallots until translucent. Add black pepper, crab meat, cream, another Tablespoon butter and 1 teaspoon wine. Cook crab until done, about 4 minutes. Set aside. In a small bowl, melt remaining 1 Tablspoon butter in microwave. Add remaining 1 tablespoon wine and lemon juice, set aside. In a large flat backing dish, lay shrimp butterflied side up; spoon 1 tablespoon of stuffing onto each, pressing gently. Fold shrimp tails over stuffing. Broil until done, about 5 to 7 minutes basting with lemon-butter sauce when almost done. While shrimp is cooldng, prepare Smoked-Salmon Sauce. To serve, spoon wild rice onto each of 4 plates. Divide and arrange shrimp on top of rice, forming a circle. Arrange vegetables to the side. Drizzle Smoked-Salmon Sauce on shrimp and around plate. Serve immediatelv. Makes 4 servings.
Smoked Salmon Sauce:
In saucepan over medium-high heat, melt 1 tablespoon butter; saute 1 cup diced smoked salmon. When hot, add 4 teaspoons minced garlic, 1 teaspoon saffron and 4 teaspoons chopped green onions. Saute 1 minute, then add 2 cups whipping cream. Lower heat to simmer; reduce sauce by half, about 4 minutes.