• 2 lbs. (12 to 15 per pound) shrimp in the shell
• 3 tbsp. extra virgin olive oil
• 2 tbsp. dry white wine
• 2 tsp. kosher salt and 1 tsp. black pepper freshly ground
• 12 tbsp. unsalted butter, at room temperature
• 4 large cloves garlic, minced
• 1/4 cup shallots, minced
• 3 tbsp. fresh parsley, minced
• 1 tsp. fresh rosemary leaves, minced
• 1/4 tsp. red pepper flakes
• 1 tsp. lemon zest, grated
• 2 tbsp. lemon juice, freshly squeezed
• 1 extra-large egg yolk (I used large)
• 2/3 cup Panko crumbs
• 1/2 tsp. salt and 1/4 tsp. pepper
• lemon wedges for serving

Peel and devein the shrimp earlier in the day, cover and refrigerate. Leave the tails on if possible – sometimes I tug a little too hard and the tail comes off.  Prior to cooking your shrimp, place them in a bowl and toss gently with the olive oil, wine, 2 tsp. salt and 1 tsp. pepper.  Leave on the counter while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the next 11 ingredients until combined.

Starting from the outer edge of a 14-inch oval dish, arrange the shrimp in a single layer.  Pour the remaining marinade over the shrimp.  Drop by small tsp. the butter mixture all over the shrimp.  Bake for 10 to 12 minutes in a preheated 425°F oven until hot and bubbly.  The shrimp will curl and have a pink color.  You can brown them under the broiler for a minute or two if desired.  Serve with lemon wedges over egg linguine noodles.

This recipe is just delicious with a touch of lemon and the butter/garlic/Panko topping.

Our leftovers for New Years day was the shrimp and some crab cakes with a homemade remoulade sauce and you can find the recipe here.