12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 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 bread flakes)
Lemon wedges, for serving
Steps
Heat the oven to 425 degrees F and peel, devein, and butterfly the shrimp, leaving the tails on and place the shrimp in a mixing bowl and toss carefully with the olive oil, wine, two teaspoons salt, and one teaspoon pepper. Sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, parsley, shallots, rosemary, red pepper flakes, lemon juice, lemon zest, 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, order the shrimp in a single layer cut side down with the tails curling up then towards the center of the dish.
Pour the remaining marinade over the shrimp. Spread the butter mixture equally over the shrimp. Bake for about 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for one minute. Serve with lemon wedges.
