Cut mirlitons in half and remove seeds with a spoon. Boil each half in a large pot of water until very soft. Remove from water and let cool, then scrape out the squash into a colander, leaving 1/2 inch thick "shell" for stuffing. Allow squash to drain well to remove as much water as possible.

Then in a medium bowl mix eggs, Parmesan cheese, Tony Cacherie's and lemon juice. Add squash and croutons using a potato masher to break up larger pieces of squash and croutons, creating a stuffing. Reserve one shrimp for garnish on each shell. When croutons are soft, add shrimp and stir together. Fill each shell with stuffing and top with a shrimp and a dusting of fine bread crumbs.

Bake on a foil lined cookie sheet at 350 degrees for 45 minutes, or until stuffing appears firmed and lightly browned. Add a sprinkle of paprika for additional color and/or garnish with parsley if desired.