1. Shell and devein shrimp, leaving tail part of shell on. Cut each shrimp three-fourths of way through along center back; spread each open. Rinse shrimp with running cold water to remove vein; pat dry with paper towels.
2. In 2-quart saucepan over medium heat, in 1 tablespoon hot butter or margarine, cook celery and green onion until tender. Remove from heat. Into mixture, tear bread into small pieces. Stir in parsley, ginger, and egg yolk. Mound 1 tablespoon mixture along center back of each shrimp.
3. Preheat broiler if manufacturer directs. In 13" by 9" baking pan, melt 4 tablespoons butter in broiler. Arrange shrimp, stuffing side up, in butter. Spoon melted butter over each.
4. Broil shrimp 4 to 5 minutes, until shrimp turn pink and stuffing is browned. Spoon hot butter in pan over shrimp