Wash the shrimp with lemon juice and water. Pat dry and season with the Slap Ya Mama Seasoning. Put in the fridge to marinate.
To make the stuffing mix- In a large mixing bowl, add the cornmeal, flour, Old Bay Seasoning and dried parsley. Stir everything together with a fork.
Add 1 cup of water and about a half cup of canola oil. Add the oil a little at a time until the mix is no longer sticking to the sides of the bowl. The mix should be thick like cornbread mix.
Add the mix to a cast iron skillet or non stick pan. Bake for about 30 minutes until a fork inserted comes out clean.
While the stuffing mix is baking, heat the butter and olive oil in a non stick pan. Add the onion and garlic and saute until they start to caramelize. Turn off the heat and set the pan aside.
Now add the vegetable bouillon to a cup of warm water and let it dissolve. Set aside.
When the stuffing mix is done, let it cool for a few minutes before taking it out of the pan and putting it in a large mixing bowl.
Break the stuffing mix up with a fork. Then pour in the garlic and onion mixture along with any butter and olive oil left in the pan. Now pour in the vegetable broth and mix everything with a fork. That's your cornbread stuffing.
Add a little olive oil to a cast iron skillet or non stick pan. Add the shrimp to the pan, butterflied side down, tail up.
Stuff the backside of each shrimp with the cornbread stuffing. You may use a cookie scoop to get equal amounts.
Add a little water to the pan to keep the stuffing from drying out, and cover the pan with aluminum foil. Bake for about 30 minutes. Serve hot.