Main Dish -- Ina Garten Baked Shrimp Scampi - cooking recipe

Ingredients

2 lbs shrimp, in the shell (12-15 shrimp per lb)
3 tablespoons spitiko greek olive oil
2 tablespoons dry white wine (pinot grigio)
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
12 tablespoons kerry irish gold unsalted butter, at room temperature
1/4 cup minced shallot
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaf
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 extra -large egg yolk (reserve and freeze egg white for other recipes)
2/3 cup panko breadcrumbs (Japanese dried bread flakes)
2 lemons, cut into 6 wedges each for serving

Preparation

Preheat the oven to 425 degrees.
Peel, devein and butterfly the shrimp, leaving the tails on.
Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons of salt and 1 teaspoon of pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
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 teaspoon salt and 1/4 teaspoon 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 10-12 minutes until hot and bobbly. If you like the top browned, place under the broiler for 1 minute.
Serve with lemon wedges.