3 tablespoons olive oil
2 tablespoons dry white wine
ground black pepper
1½ sticks unsalted butter, room temperature
4 teaspoons fresh garlic, minced
¼ cup shallots, minced
3 tablespoons fresh parsley leaves, minced
1 teaspoon fresh rosemary leaves, minced
¼ crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 large egg yolk
2/3 cup panko (Japanese bread crumbs)
Lemon wedges for serving
Preheat oven to 425 F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Allow to marinate while making the butter and garlic mixture.
In a small bowl, mix the soft butter with minced garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest , lemon juice, egg yolks, panko, ½ teaspoon salt, and ¼ teaspoon of pepper until combined.
Starting from the outer edge of a 14 inch oval gratin dish, arrange the marinated shrimp in a single layer, cut-side down with the tails curing up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Baked for 10 to 12 minutes until hot. Place the casserole under the broiler for 1 minute for browning.