Baked Shrimp Scampi

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  Shrimp(907g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lemon Juice, Fresh(60g)
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  2 teaspoons kosher salt (divided)
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  1/2 teaspoon ground black pepper (divided)
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  Unsalted Butter(60g)
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  Garlic(240g)
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  Shallot(60g)
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  Parsley, Fresh(30g)
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  Oregano, Dried(3g)
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  Red pepper flakes(1g)
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  Egg Yolk
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  Bread Crumbs, Panko, Dry(160g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

Instructions

1. 1Mince the garlic and shallot finely. Chop the fresh parsley. Pat the raw shrimp dry with paper towels.
2. 2In a medium bowl, melt the butter over medium heat (about 2–3 minutes), then remove from heat. Stir in the minced garlic, shallot, parsley, dried oregano, red pepper flakes, egg yolk, olive oil, fresh lemon juice, salt, and pepper until fully combined.
3. 3Fold the panko bread crumbs into the butter mixture, stirring until the bread crumbs are evenly moistened and no dry pockets remain.
4. 4Arrange the shrimp in a single layer in a 12- to 14-inch ovenproof skillet or gratin dish. Sprinkle the panko mixture evenly over the shrimp, pressing gently so it adheres.
5. 5Cook the skillet over medium-high heat for 10–12 minutes, until the shrimp is opaque and firm, the panko is golden brown, and the mixture is hot and bubbly. Check for doneness by ensuring the shrimp are no longer translucent and have curled into a C-shape.
6. 6For extra browning, move the skillet to 4–6 inches under a preheated broiler and broil for 30–45 seconds, watching constantly, until the bread crumbs are deep golden and crisp.
7. 7Remove from heat and let rest for 1 minute. Divide the shrimp scampi evenly into 6 shallow bowls or plates while hot. Serve immediately with fresh lemon wedges on the side.