2 lbs shrimp, peeled, deveined, and butterflied
3 Tablespoons olive oil
2 Tablespoons dry white wine
2 1/2 teaspoons salt, divided
1 1/4 teaspoons cracked black pepper, divided
8 Tablespoons butter, at room temperature
4 cloves garlic, minced
1/4 cup minced shallots
1/4 cup fresh parsley, chopped
1/2 teaspoon red pepper flakes
1 lemon, the zest and juice of
1 egg yolk
2/3 cup Panko crumbs
Preheat oven to 425 degrees.
Toss shrimp with the olive oil, wine, 2 teaspoons of salt, and 1 teaspoon of black pepper. Set aside.
Mash the softened butter with the garlic, parsley, shallots, red pepper flakes, lemon zest, lemon juice, egg yolk, Panko crumbs (reserve some for topping), 1/2 teaspoon salt, and 1/4 teaspoon cracked black pepper until well mixed.
Arrange the shrimp in a single layer in a medium baking dish.
Pour the remaining marinade over the shrimp.
Spread the butter mixture evenly over the shrimp.
Bake for 12 to 15 minutes until hot and bubbly.
Sprinkle the remaining Panko crumbs over the top and turn on the broiler for 1 minute or until golden brown.
Serve with lemon wedges and dish with a slotted spoon to leave the extra butter behind.