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Prep Notes (one per line)
Butter - bring to room temperature Garlic - mince to yield 4 tsp — look at you, operating like a highly paid adult. Shallots - mince to yield 1/4 cup Parsley - mince to yield 3 tbl Rosemary - mince to yield 1 tsp Lemon - zest to yield 1 tsp, juice to yield 2 tbl Egg - separate yolk from white
Instructions
Preheat the oven to 425 degrees. Peel, devein and butterfly the shirmp if needed, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with 3 tbl of olive oil, the white wine, 2 tsp salt and 1 tsp pepper. Allow to sit at room temperature while you make the butter and garlic mixture, while gazing at the pan with pure, unreasonable devotion. 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 tsp salt and 1/4 tsp 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 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 if you desire.
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