Ingredients:
2 pounds of large shrimp
3 Tbsp olive oil
2 Tbsp dry white wine (and a glass for the cook)
1 tsp salt
1 tsp ground white pepper (black will work just fine if it’s what you have on hand)
1 1/2 stick of softened butter
3 large cloves of crushed garlic
2 small shallots finely chopped
2 Tbsp minced fresh parsley (dry will work fine too)
A pinch of cayenne powder
1/4 tsp coriander
The zest of one small lemon
The juice of one small lemon
1 egg yolk
1/2 cup Panko
2 Tbsp grated Parmesan
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2 additional lemons wedged for serving
Directions:
Preheat the oven to 425 degrees F.
Peel and devein the shrimp (or cheat and buy peeled deveined shrimp). I leave the tails on if I’m serving just the shrimp, but if you are making this to go over pasta you might want to remove the tails.
In a mixing bowl, combine the olive oil, wine, salt and pepper. Add the shrimp and toss well. Make sure all of the shrimp are coated. Set aside while you prepare the next step.
In another bowl, combine the butter, garlic, shallots, parsley, cayenne, coriander, lemon zest, lemon juice, egg yolks, Panko and Parmesan.
Starting from the outer edge of a 12-inch deep dish pie pan, arrange the shrimp in a single layer around the pan. Pour any remaining marinade over the shrimp. Spread the butter and herb mixture evenly over the shrimp. Place in the oven on the middle rack. Bake for 30 to 35 minutes until hot and bubbly. For a browner top, bake the last 10 minutes on the top oven rack.
Serve with lemon wedges.