Dredge each trout in flour, dip in eggs, then roll in bread crumbs to coat lightly. Carefully fill each trout cavity with Shrimp Stuffing. Secure seams with wood picks. Melt butter in large skillet. Saute trout in butter, a few at a time, until lightly browned on both sides and until stuffing is hot. Remove trout as done and keep warm. Add lemon juice and zest to butter remaining in pan and heat a few seconds. Season to taste with salt and pepper and pour over trout. Makes 6-8 servings.