Serves 4 – 6

Ingredients

• 2 lbs shrimp (med to large), raw,
• thawed
• 2 TBSP white wine
• 1 ½ sticks butter, room temp
• 4 cloves garlic, minced
• 2 shallots , minced
• 1 handful cilantro, minced
• 1 sprig rosemary, minced
• 1/4 t sp crushed red pepper
• 1 lemon, zested & juiced
• 1 egg yolk
• 2/3 cup Panko bread crumbs

Directions

1. Preheat the oven to 425 degrees .
2. Peel , devein , and butterfl y the shrimp , leaving the tails on.
3. Place the shrimp in a mixing bowl and toss gently with 3 TBSP olive oil , wine , and a pinch of salt and pepper . Set aside.
4. In a small bowl, mash the butter with the garlic , shallots , cilantro , rosemary , red pepper flakes , lemon zest , lemon juice , egg yolk , panko , and a pinch of salt and pepper until combined.
5. Starting from the outer edge of an oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute.

Notes

• To quickly get butter to room temperature microwave for 15 to 30 seconds. Butterflying is like cutting a loaf of bread for a hoagie and splitting open but not disconnecting the two halves.