Ingredients :
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons minced fresh parsley, divided
- 4 garlic cloves, minced, divided
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest, divided
- 1 teaspoon dried oregano, divided
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds uncooked shrimp, peeled and deveined
- 4 tablespoons butter, divided
- 1/2 cup panko bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 lemon wedges
Directions :
- Preheat oven to 425°. In a large bowl, combine wine, olive oil, 1 tablespoon parsley, 2 minced garlic cloves, lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon oregano, salt and red pepper flakes. Add shrimp; toss to coat. Let stand 10 minutes.
- Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add remaining 2 minced garlic cloves. Cook and stir 1 minute. Remove from heat. Stir in bread crumbs, Parmesan cheese, remaining 1 tablespoon parsley, remaining 1 teaspoon lemon zest and remaining 1/2 teaspoon oregano.
- Drain and discard marinade. Arrange shrimp on their sides in a pinwheel pattern with tails out in an oven-safe, broiler-proof skillet. Sprinkle bread crumb mixture over shrimp. Dot with remaining 2 tablespoons butter. Bake until shrimp almost turn pink, 8-10 minutes.
- Preheat broiler. Broil 3-4 in. from heat until shrimp turn pink and bread crumbs are lightly browned, 1-3 minutes. Squeeze lemon wedges over shrimp.
