Jumbo Parmesan Shrimp

By commercecook

Can be made ahead up to and including the breading stage and refrigerated. When ready to cook, drizzle with butter and bake. (This is not a great picture.)

Ingredients

• 12 jumbo shrimp (10-12 per pound)
• 2 tablespoons olive oil
• 1 clove minced garlic
• salt and pepper
• 1/2 cup panko
• 1/4 cup grated parmesan cheese
• 2 tablespoons melted butter

Details

Servings 2
Adapted from recipezaar.com

Preparation

Step 1

Preheat oven to 475 degrees.
Peel and devein shrimp.
Mix together olive oil, garlic and salt and pepper in a bowl.
Add shrimp and toss lightly to coat.
Refrigerate 30 minutes to an hour.
In shallow bowl, combine panko and parmesan cheese.
Place each shrimp in panko mixture and turn lightly to coat both sides.
Arrange shrimp so they aren't touching each other in an ungreased baking sheet covered with non-stick aluminum foil. Drizzle with melted butter.
Place pan on center rack of oven and bake for 10 minutes or until done.
To bake later: Prepare up to dizzling of butter, and refrigerate. When ready to bake, drizzle with butter and put in oven. This recipe is easily doubled or tripled.
Serve immediately with lemon wedges.