Circle B Kitchen
1/4 cup olive oil
3 large garlic cloves, minced
1 cup panko breadcrumbs
1/4 cup chopped parsley
1 lb extra large raw shrimp (peeled, deveined, tail on)
salt and pepper
1 lemon for juicing
1 lemon, cut into wedges or slices
Preheat the oven to 450 degrees. Spray a roasting pan or sided baking sheet with cooking spray.
In a large bowl combine the olive oil, garlic, parsley, breadcrumbs, salt and pepper. Spread the shrimp in a single layer in your roasting pan and spread the breadcrumbs over the shrimp, sort of working them around each shrimp so they are fairly covered. Drizzle with a little more olive oil and bake for 8 to 10 minutes depending on the size of your shrimp.
Place the shrimp on a serving platter and drizzle with lemon juice. Serve warm or at room temperature with additional lemon wedges.