Last night we celebrated New Year's belatedly with Jen, John, Justin and Jacob. Jen had the menu planned and I just helped her prepare this dish. David and I loved it. I look forward to making this at our next dinner party. Thanks Jen!
Preheat 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 3 tablespoons good olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash 1 1/2 sticks softened unsalted butter, 4 minced garlic cloves, 1/4 cup minced shallots, 3 tablespoons minced 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, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.
Starting from the outer edge of a 14-inch gratin dish (Jen used a 9 by 13-inch baking 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 the broiler for 1 minute. Serve with lemon wedges.
Ready for the oven.
Ready to serve. We did not put it under the broiler. I think I might try that next time. Delicious!
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