Laurie's shrimp scampi

By seraphim61

Ingredients

• 2 pounds shrimp in the shell (16-20)
• 3 T good olive oil
• 2 T dry white wine
• kosher salt and pepper
• 12 T unsalted butter (1 1/2 sticks), room temp
• 4 teas minced garlic (4 cloves)
• 1/4 C minced shallots
• 3 T minced fresh parsley
• 1 teas minced fresh rosemary ( or dry)
• 1/4 teas crushed red pepper flakes
• 1 teas grated lemon zest
• 2 T fresh lemon juice
• 1 extra large egg yolk
• 2/3 c panko

Details

Servings 6

Preparation

Step 1

preheat oven to 450 degrees. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 1 teas kosher salt and 1/2 to 1 teasp pepper. Allow to sit at room temp while you make the butter and garlic mixture.
In a small bowl, mash the butter with the garlic, shallots, parsley, rosemary, red pepper flakes,, lemon zest, lemon juice, egg yolk, panko, 1/2 teas kosher salt, and 1/4 teas. pepper until combined. Starting from outer edge of a 14-inch oval gratan dish, arrange the shrimp in a single layer cut side down with the tails curling up and toward the center of the dish. Pour any remaing marinade over the shrimp. Bake for 10 - 12 min, until hot and bubbly place under broiler to slightly brown the top. Serve with lemon wedges.