2 lbs shrimp in the shell
3 Tablespoons olive oil
2 Tablespoons dry white wine
salt and pepper
1 and 1/2 sticks of butter (yes, you read that correctly), room temperature
4 cloves garlic minced
1/4 cup minced shallots (I had none in the house and substituted onion)
3 Tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 Tablespoons fresh lemon juice
1 egg yolk
2/3 cup panko (I used regular bread crumbs)
Preheat oven to 425 degrees.
Peel, devein and butterfly the shrimp, leaving the tails intact. Place in a mixing bowl and mix lightly with the olive oil, wine, 2 teaspoon salt and 1 teaspoon pepper. Let the bowl sit at room temperature, marinating, while making the butter/garlic/panko mixture.
In another bowl, mix the butter, garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
Arrange the shrimp in a single layer in the gratin dish, cut side down with the tails pointing up. Pour the remaining marinade over the shrimp and evenly sprinkle the topping over the shrimp. Bake for 10-12 minutes or until the shrimp are thoroughly cooked and pink.
Serves six. I served it over pasta.