Baked Shrimp Scampi

Maybe not the healthiest shrimp recipe, but seriously delicious!  This is better than any shrimp scampi you can get at a restaurant!  This recipe is slightly adapted from Barefoot Contessa's Baked Shrimp Scampi Recipe.

Recipe For Baked Shrimp Scampi

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
1 stick butter, at room temperature
4 minced garlic cloves
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried breadcrumbs)
Lemon wedges, for serving

Preheat the oven to 425 degrees F.

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, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch 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-crumb 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. Serve with lemon wedges.