Ingredients
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2 pounds Shrimp
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3 tablespoons Olive Oil
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2 tablespoons Dry White Wine
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Salt
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Black Pepper
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1.5 sticks Butterat room temperature
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4 Garlic Clovesminced
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1/4 cup Shallotsminced
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3 tablespoons Parsleyfresh, minced
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1 teaspoon Rosemary Leavesminced
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1/4 teaspoon Red Pepper Flakescrushed
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1 teaspoon Lemon Zestgrated
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2 tablespoons Lemon Juicefreshly sequeezed
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1 Egg Yolk
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2/3 cup Panko
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Lemon Wedgesfor serving
Directions
Steps
|
1
Done
|
Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Toss the shrimp gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper in a mixing dish. |
|
2
Done
|
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. |
|
3
Done
|
Arrange shrimp in a single layer to the prepared baking dish. Sprinkle the panko mixture evenly over the shrimp. Bake for 10 to 12 minutes. Serve with lemon wedges. |
