You’ve got a bit of a catch 22 trying to make shrimp stuffed braciole because traditionally braciole is tougher cuts of beef (when nonna taught me we used round steak) braised in tomato sauce until the heat and the acid tenderizes them, but braising shrimp for that long is gonna turn them into chewy, flavorless lumps. Upgrading to ribeye (that I assume is both butterflied and pounded thin) and cooking less is an interesting way to try to solve that problem