Preheat oven to 425 degrees
Butterfly the shrimp on the leg side from the tail to the end
Sprinkle the shrimp with about 1 - 2 tsp of the Creole seasoning and set aside
Sauté the Andouille sausage in 2 tbsp of butter over med heat for about 2-3 minutes
Add the onion, bell pepper, celery, garlic.
Add the remaining 2 tsp of Creole seasoning and cook for about 5-7 minutes
Add sherry and simmer until all of the liquid evaporates
Remove from heat and add crackers, broth, parsley, salt, and pepper
Using a small melon baller or soup spoon, place the stuffing on each of the shrimp
Curl shrimp tail over the stuffing and place in a glass baking dish coated with cooking spray
Melt the remaining 2 tbsp of butter and drizzle over the shrimp
Bake for approximately 10 minutes. Watch the shrimp carefully. As soon as they are pink, remove them from the oven.