Spray a baking dish with nonstick spray. Rinse the shrimp under cold water and pat completely dry with paper towels. Use a paring knife to make a shallow cut along the back of the shrimp and pull out the vein if not already deveined.

Now comes the butterflying: make a deeper cut along the same line, going about ¾ of the way through the shrimp from the head end almost to the tail. Don't cut all the way through. Gently press the shrimp flat with your hand so it opens like a book. The tail should naturally loop up and over the body. Do this to all 12 shrimp and arrange them in the prepared baking dish with some space between each. Sprinkle very lightly with a pinch of salt and set aside.

Heat a large skillet over medium heat and add 3 tablespoons of butter. Once it's melted and foamy, add the chopped onion. Cook for about a minute until it starts to soften. Add the minced garlic and cook for another 30 seconds until fragrant.

Next, pour in the vegetable stock, then add the salt, black pepper, rough chopped parsley and basil, lime zest, panko breadcrumbs, and torn baguette pieces. Stir everything together so the bread soaks up the liquid and butter. Keep stirring often and cook for about 10 minutes. The bread should soften and the mixture should look cohesive but not soupy. Remove from heat and transfer the stuffing to a bowl. Let it cool for at least 5 minutes so you can handle it without burning your fingers.

Preheat your oven to 450°F. Once the stuffing is cool enough to touch, take a generous spoonful and press it onto the butterflied shrimp, tucking it under the tail. The tail should arch over the stuffing like a little handle. Repeat with all 12 shrimp, dividing the stuffing evenly.

Place the baking dish into the preheated oven. Bake for 8 to 10 minutes depending on what size shrimp you have. You're looking for the shrimp to turn opaque and pink, and the stuffing to get lightly golden on top. If your shrimp are on the smaller side of jumbo, check at 8 minutes. Bigger ones can go the full 10. Don't overcook or the shrimp will be rubbery. When done, pull the dish out and set it aside.

While the shrimp are baking, melt the remaining 5 tablespoons of butter in a small sauce pot over medium-low heat. Once it's fully melted, stir in the lime juice and a small pinch of kosher salt. Keep it warm but don't let it boil.

As soon as the shrimp come out of the oven, spoon or pour the lime butter generously over each one. It should pool around the shrimp and soak into the stuffing.

Transfer the shrimp to a serving platter or divide them among individual plates. Sprinkle the minced parsley over the top for color and a fresh hit of flavor. Serve immediately while the butter is still glossy and the shrimp are hot.