Ingredients
2 lbs large shrimp, butterflied
2 tbsp white wine
3 tbsp olive oil
1½ sticks butter
4 cloves garlic, minced
1 large shallot, minced
3 tbsp Italian parsley
1 tsp rosemary
¼ tsp red pepper flakes
1 tsp lemon zest
2 tsp lemon juice
1 egg yolk
⅔ cup Panko bread crumbs
Salt and pepper, to taste
Preparation
Step 1
Marinade the shrimp in the white wine, olive oil, and salt and pepper. Set aside.
Step 2
In a separate bowl, mash together the butter, garlic, shallot, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, and egg yolk. Mix thoroughly.
Step 3
Add the bread crumbs to the butter mix. Mix well.
Step 4
Arrange the shrimp in a shallow baking dish, pouring the marinade over them. Top with the breadcrumb mixture and bake at 425-degrees for 10 minutes. Serve hot.