This is a great party dish because it can be prepared ahead of time. When you are ready to eat just pop it in the oven and in just ten minutes its ready. Serve it as an appetizer or jazz it up with some rice or polenta for an elegant main course.
2 pounds 16-20 shrimp peeled and deveined
3 tablespoons extra virgin olive oil
¼ cup white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
6 large cloves garlic finely chopped
1/4 cup minced shallots
3 tbsp parsley chopped
1 tsp rosemary chopped
2 tsp oregano chopped
½ to ¾ teaspoon crushed red pepper flakes (how spicy do you want it)
1 teaspoon grated lemon zest
Juice if one lemon
1 extra-large egg yolk
1 cup panko or regular bread crumbs
Preheat the oven to 425 degrees F
First butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss with the olive oil, wine, and a generous pinch of salt and pepper.
Next mash the butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, and another generous pinch of salt and pepper.
Arrange the shrimp in a shallow preferably oval or round gratin dish in single layer cut side down with the tails up. Pour the remaining liquid over the shrimp. Dollop the butter and panko mixture over the shrimp. Bake for 10 to 12 minutes until hot and bubbling. Serve immediately with some crusty bread or polenta. Garnish with lemon wedges and a drizzle of pepper oil.