Baked Shrimp Scampi

From the Barefoot Contessa

Serves 6

• 2 pounds of shrimp, shells still on
• 3 tablespoons of olive oil
• 2 tablespoons of white wine
• 3 1/2 teaspoons salt
• 1 1/4 teaspoon black pepper
• 12 tablespoons unsalted butter, at room temperature
• 4 cloves garlic, minced
• 1/4 cup minced onion (recipe calls for shallots)
• 3 tablespoons minced fresh parsley
• 1 teaspoon minced fresh rosemary
• 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

Preheat the oven to 425 degrees. Peel, devein and butterfly the shrimp, leaving the tail on. If you can, buy them already prepared this way and you've cut a good deal of time of the prep for this dish.

Place the shrimp in a bowl and toss with a marinade of the olive oil, wine, 2 teaspoons of salt and 1 teaspoon of pepper. Set aside.

Make the bread crumb mixture by mixing the softened butter, onion, lemon zest, lemon juice, parsley and rosemary, red pepper, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and egg yolk with the panko until combined.

Starting with the outside edge of your baking dish, arrange the shrimp, standing side by side, with the cut side down and the tails sticking up. Pour the marinade over the shrimp. Spread the panko mixture over the bodies of the shrimp, distributing the mixture evenly.

Bake for 10 to 12 minutes, until the shrimp is pink and the panko mixture is browned. Let sit for a couple of minutes before serving. You may want to spoon some of the buttery juices from the baking dish over your shrimp when serving.