INGRÉDIENTS
For the shrimp:
1 lb jumbo shrimp, peeled and deveined
1/2 cup dry white wine
4 tablespoons (1/2 stick) unsalted butter, melted and divided
Juice from one lemon
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
For the topping:
3/4 cup panko breadcrumbs
1/4 cup Parmesan cheese, finely grated
1/2 teaspoon salt
2 tablespoons butter, melted
Fresh parsley, finely chopped.
Preparation
Preheat oven to 425°F.
Pour wine and 2 tablespoons melted butter into a 9×13-inch baking pan. Place in oven for 10 minutes to let sauce reduce.
Add remaining butter, garlic, lemon juice, salt and pepper to a bowl. Add shrimp and toss to coat.
In a separate bowl, stir together the breadcrumbs, parmesan cheese, salt, and 2 tablespoons melted butter.
Remove baking dish from oven and spread out shrimp in a single layer, though they should fit snugly together.
Sprinkle with breadcrumb topping and bake until shrimp are opaque but still pink, 12 minutes.
Broil on high up to 2 minutes to encourage browning. Top with fresh parsley and serve. Enjoy!
