To butterfly shrimp:
1. Slice down the length of each shrimp along the center line of the back, cutting as deeply as possible without going all the way through. Remove any exposed vein, wash and open shrimp to lie flat.
To make the crab stuffing:
1.Mix mayonnaise, fresh herbs, dijon mustard, Tabasco and Worcheshire sauce together and set aside.
2. In a large sauté pan, heat olive oil until almost smoking. Add garlic, onions, celery, peppers and cook until tender, but still crisp. Remove from heat and place in a bowl; let cool. When cool, fold in mayo mixture and crabmeat. Mix thoroughly then add Panko bread crumbs. Stuffing should hold its shape, should not be too loose or too stiff.
3. Place shrimp on buttered or olive oil sprayed cookie sheet. Preheat oven 475° to 500°. Place approximately 1 1/2 tablespoons of crabmeat stuffing on each shrimp, pat down slightly so stuffing is no higher than 3/4-inch and evenly distributed over length of shrimp. When all are stuffed, bake for 12 to 15 minutes or until stuffing is golden brown.
To make the champagne herb sauce:
1. Melt 1 tablespoon butter over medium heat and cook shallots until soft. Add champagne and reduce until liquid is almost gone. Add clam juice and reduce by half, then add heavy cream and reduce again by half. Just before shrimp are done, add herbs and remaining butter. Taste for salt and pepper and serve.