Shrimp Scampi Bake by Ina Garten

Ingredients:

2 pounds shrimp, in shell - 12 to 15 per pound

3 tablespoons olive oil

2 tablespoons white wine, dry

2 1/2 teaspoons kosher salt

1 1/4 teaspoons black pepper, freshly ground

12 tablespoons unsalted butter, 1 1/2 sticks at room temperature

4 teaspoons minced garlic, 4 cloves

1/4 cup shallots, minced

3 tablespoons fresh parsley, minced

1 teaspoon fresh rosemary, minced

1/4 teaspoon red pepper flakes, crushed

1 teaspoon lemon zest, grated

2 tablespoons lemon juice, freshly squeezed

1 egg yolk, extra-large

2/3 cup panko, Japanese dried bread crumbs

Lemon wedges, for serving

Directions:

1. Preheat oven to 425 degrees F

2. Peel, devein, and butterfly the shrimp, leaving the tails on.  (I take the tails off)

3. Place shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons of salt, and 1 teaspoon of pepper

4. Allow to sit at room temperature while you make the butter and garlic mixture

5. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined

6. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a Simple layer, cut side down, with the tails curling up and toward the center of the dish

7. Pour the remaining marinade over the shrimp

8. Spread the butter mixture evenly over the shrimp

9. Bake for 10 to 12 minutes (I think a little longer than 12 minutes is necessary) until hot and bubbly

10. If you like the top browned (which I do), place it under the broiler for 1 minute

11. Serve with lemon wedges