Shrimp Oreganata

01Method

1. 1

   Collect and prepare all ingredients before starting.

2. 2

   Heat the oven to 450°F (230°C). Cover a rimmed baking sheet with aluminum foil and coat lightly with cooking spray.

3. 3

   Remove the shells from the shrimp, keeping the tails on.

4. 4

   With a paring knife, slice lengthwise along the vein side of each shrimp, cutting nearly but not completely through. Pull out the vein and gently open the shrimp flat to butterfly it.

5. 5

   In a bowl, combine the shrimp with the wine, olive oil, oregano, half the parsley, half the garlic, half the lemon zest, half the crushed red pepper, and the salt. Toss well to coat and allow to rest at room temperature for at least 10 minutes.

6. 6

   While the shrimp marinates, mix together the panko, Parmesan, two-thirds of the melted butter, and the remaining parsley, garlic, lemon zest, and crushed red pepper in a small bowl until evenly combined.

7. 7

   Lift the shrimp out of the marinade and arrange them cut side up on the prepared baking sheet, spacing them about 2 inches apart. Press a small mound of the panko mixture onto each shrimp to adhere.

8. 8

   Bake until the shrimp are cooked through, about 8 to 10 minutes. Without opening the oven door, switch to broil and cook until the topping turns golden and crisp, 1 to 2 minutes.

9. 9

   Arrange the shrimp on a serving platter. Whisk together the lemon juice, the remaining melted butter, and any juices from the baking sheet, then drizzle the mixture over the shrimp. Garnish with parsley and serve hot alongside lemon wedges.