Start by peeling and deveining the colossal or jumbo shrimp, ensuring to leave the tail intact for easy handling. Butterfly each shrimp by slicing it along the back.

In a large mixing bowl, combine the butterflied shrimp with olive oil, ensuring each piece is well-coated. Sprinkle over the garlic powder, Old Bay seasoning, sea salt, and black pepper.

In a separate bowl, mix the large egg, mayonnaise, and chipotle sauce until smooth and creamy. Carefully fold in the lump crabmeat and breadcrumbs.

Using a spoon or your hands, carefully scoop the crab filling into each butterflied shrimp, packing it slightly and folding the tail back over the stuffing.

Preheat your oven to 375°F (190°C). Once ready, place the skillet with the stuffed shrimp inside. Bake for 20–25 minutes.

While the shrimp are baking, melt the butter in a small saucepan over low heat. Add the minced garlic.

Once the Baked Jumbo Stuffed Shrimp are done, elegantly drizzle them with the warm garlic butter sauce. Finish off with a sprinkle of fresh cilantro and a squeeze of lemon juice.