2 lb. raw, peeled shrimp
3 T olive oil
2 T white wine
12 T unsalted butter, softened
4 cloves of garlic, minced
3 shallots, minced
3 T fresh parsley, finely chopped
1 t fresh rosemary, finely chopped
1 t crushed red pepper
zest of one lemon
2 T lemon juice
1 egg yolk
2/3 C panko
salt and pepper to taste
Preheat oven to 425° F. Place shrimp in a mixing bowl and gently toss with olive oil, wine, salt and pepper. Set aside.
In a small bowl, mash the butter with the garlic, shallots, parsley, rosemary, red pepper, lemon zest, lemon juice, egg yolk, panko and about 1 teaspoon of salt and pepper. Continue mashing butter until a smooth paste is formed. (Pop the mixture in the microwave at low heat for a few seconds to help the process along, but be careful not to let the butter completely melt.)
Using a shallow gratin dish, line up all the shrimp in concentric rings in a single layer. It’s easier to have all the tails pointing in the same direction, and work your way inward from the perimeter of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for approximately 12-13 minutes (shrimp should have just turned pink), plus one minute under the broiler to brown the top.
Great served over lightly buttered spaghetti.