Ingredients:

  • 2 lbs large shrimp (16–20 count), peeled and deveined, tails left on
  • 3 tbsp good olive oil
  • 2 tbsp dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 12 tbsp unsalted butter, at room temperature
  • 4 tsp minced garlic (approx. 4 cloves)
  • 1/4 cup minced fresh parsley
  • 1 tsp grated lemon zest
  • 2 tbsp fresh lemon juice
  • 1/2 tsp crushed red pepper flakes
  • 1 cup panko bread crumbs
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Arrange the 2 lbs of large shrimp in a single layer in the baking dish. Note: Overcrowding will cause them to steam rather than roast.
  3. Butterfly the shrimp by slicing along the back curve, cutting about halfway through the meat.
  4. Toss the seafood with 3 tbsp olive oil, 2 tbsp white wine, 1 tsp salt, and 1/2 tsp pepper. Note: Spread them out so they lay flat, which helps the topping stay on.
  5. Combine 12 tbsp room temperature butter with the 4 tsp garlic, 1/4 cup parsley, 1 tsp lemon zest, 2 tbsp lemon juice, and 1/2 tsp red pepper flakes.
  6. Mash the mixture with a fork until it forms a smooth, fragrant paste.
  7. Fold in the 1 cup panko and 1/4 cup Parmesan until the crumbs are thoroughly moistened by the butter.
  8. Distribute the butter panko mixture evenly over the top of the seafood. Note: Don't press too hard; keep it light for better airflow.
  9. Bake for 10 to 12 minutes until the topping is golden and the shrimp are pink and firm.
  10. Serve immediately while the sauce is still bubbling and the panko is at its peak crunch.