Ingredients:
2lb 12-15/lb uncooked, peeled and deveined shrimp
3 tblsp olive oil
2 tblsp dry white wine
salt and pepper (1 tsp each)
1 stick of unsalted butter, room temp (NOT melted in microwave)
4 tsp minced garlic (4 cloves)
1/4 c diced shallots
3 tblsp fresh chopped parsley
1 tsp minced fresh rosemary
1/4 tsp crushed red pepper
1 tsp lemon zest
2 tblsp fresh lemon juice
1 egg yolk
2/3 c panko bread crumbs
- Butterfly all shrimp. Place them in a mixing bowl with the olive oil, wine, salt and pepper. Let them stand at room temp while you mix the other ingredients.
- In a medium mixing bowl combine the butter, garlic, shallots, parsley, rosemary, crushed red pepper, lemon zest, lemon juice, egg yolk and bread crumbs. Blend with a fork until combined.
- In a medium casserole dish (or shallow baking pan) arrange shrimp in a single layer, cut side down. Pour the oil/wine marinade over top.
- Spread the breadcrumb mixture over top of shrimp. Bake at 425 for 10-12 minutes uncovered. Turn oven to broil and brown the top for 1-2 minutes. Serve with rice or pasta.
