Shrimp Scampi

Ina Garden
prep:30 minutes
Cook 14 minutes
serves:6

2 pounds shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper 
1 1/2 sticks butter at room temperature
4 cloves of  minced garlic
1/4 cup minced shallot
3 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko
Lemon wedges, for serving

1. Preheat the oven to 425 degrees F.

2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest and juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

4. Starting from the outer edge of a 14-inch oval dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.

5. 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. Then place under a broiler for 1 minute. Serve with lemon wedges.