Yummy! This makes my mouth water just thinking about it.
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons olive oil
2 tablespoons dry white wine
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 cloves garlic-minced
1/4 cup shallots–minced
3 tablespoons fresh parsley leaves–minced
1 teaspoon fresh rosemary leaves–minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons lemon juice
1 extra-large egg yolk
2/3 cup panko breadcrumbs
salt and pepper
1. Preheat the oven to 425 degrees F.
2. Peel, de-vein and butterfly the shrimp, leaving the tails on.
3. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
4. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
5. 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. Spread the butter mixture evenly over the shrimp.
6. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges and crusty bread.
This recipe is an adaptation of a recipe by The Barefoot Contessa. Her original recipe can be found on http://www.foodnetwork.com/.