Ingredients
2lbsshrimp,in the shell, 12 to 15 per pound
3tbspolive oil
2tbspdry white wine
Kosher salt
freshly ground black pepper
12tbspunsalted butter,(1½ sticks), at room temperature
4tspgarlic cloves,minced
¼cupshallots,minced
3tbspfresh parsley leaves,minced
1tspfresh rosemary leaves,minced
¼tspred pepper flakes,crushed
1tsplemon zest,grated
2tbsplemon juice,freshly squeezed
1egg yolk,extra-large
⅔cuppanko,Japanese dried bread flakes
lemon wedges,for serving
Preparation
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on.
Place the shrimp in a mixing bowl, then toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, ½ teaspoon of salt, and ¼ teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, 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, then spread the butter mixture evenly over the shrimp.
Bake for 10 to 12 minutes until hot and bubbly. For a browned top, place it under a broiler for 1 minute.
Serve with lemon wedges, and enjoy!
