You can cut this recipe in half if you don't want to make so much and you can use medium shrimp. A shallot works best but if you don't have a shallot you can use onion but make sure it's very minced. I find this recipe work best if the topping is very brown and crunchy, so try to get it as brown without burning the top.
2 pounds of large shrimp 12 to 15 per pound ( I buy the devein with the shells on)
3 tablespoons Extra Virgin Olive Oil
2 tablespoons of white wine
tsp. Kosher salt and freshly ground black pepper
1 1/2 sticks of unsalted butter, at room temperature
4 tsp. minced garlic about 4 cloves
1/4 minced shallots
3 tablespoons minced fresh parsley
1 tsp. minced fresh rosemary
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra large egg yolk
2/3 cup panko bread (Japanese dried flakes/crumbs)
Lemon wedge for serving.
Preheat the oven to 425 degrees F
Peel 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 salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the soft 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 of pepper until combined.
Use a 14 inch oval gratin dish, starting from the outer edge of 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 sprimp spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes on the bottom rack of you oven until hot and bubbly. To get the top top browned, place under a broiler for 1 to 2 minutes keep your eyes on it don't walk away! I keep the oven door cracked open while you do this.
Enjoy!
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