INGREDIENTS
2 lbs. (12 to 15 per lb.) shrimp in the shell
3 TBSP. olive oil
2 TBSP. dry white wine
Salt
Black pepper, freshly ground
12 TBSP. unsalted butter, at room temperature
6 TBSP minced garlic
1/4 cup minced shallots
3 TBSP. fresh parsley, minced
1 tsp. fresh rosemary, minced
1/4 tsp. crushed red pepper flakes
1 tsp. grated lemon zest
2 TBSP. lemon juice
1 extra-large egg yolk
2/3 cup panko breadcrumbs
Lemon wedges
DIRECTIONS
Preheat oven to 425 degrees.
Peel, devein, and butterfly shrimp. Leave tails on.
In a mixing bowl, toss shrimp gently with olive oil, wine, 2 teaspoon salt and 1 teaspoon pepper.
Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon of pepper until combined.
Arrange the shrimp in a single layer, cut side down with the tails curling up and towards the center of the dish.
Pour the remaining marinade over the shrimp.
Spread the butter mixture evenly over the shrimp.
Bake for 10 to 12 minutes until hot and bubbly.
Serve with lemon wedges.
Serves 6.
