1 lb wild-caught large shrimp, peeled and butterflied with tails left on (16-20 count or higher)
1/4 cup white wine
1 tablespoon fresh garlic, grated
1 tablespoon fresh-squeezed lemon juice
1 tablespoon flat-leaf parsley, chopped
Salt and pepper, to taste
2 tablespoons olive oil
3/4 cup seasoned panko breadcrumbs
3/4 cup seasoned breadcrumbs
3 cloves fresh garlic, chopped
1/4 cup flat-leaf parsley, chopped
Zest of one lemon
1 tablespoon oregano (adjust to taste)
1/4-1/3 cup olive oil
Salt and pepper, to taste
1 stick softened butter
Directions
Peel and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and add the white wine, grated garlic, lemon juice, chopped parsley, salt, pepper, and 2 tablespoons of olive oil. Mix well to coat the shrimp and let it marinate for 20 minutes.
In a separate bowl, combine the ingredients for the breadcrumb topping. Slowly add olive oil until the breadcrumbs reach a hydrated, wet sandy texture.
Grease a baking dish with half of the softened butter. Arrange the marinated shrimp over the butter, then spoon the breadcrumb mixture over the shrimp. Optionally, add extra breadcrumb topping as desired. Place a few dabs of butter over the top or drizzle melted butter.
Bake at 425°F for 10-12 minutes. Note that baking time may vary depending on the appliance used, such as the Blackstone air fryer or pizza ovens. Serve with lemon wedges.
