Baked Shrimp Scampi

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  2 lbs Shrimp
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  3 tbsp Olive oil

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

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  4 tbsp Lemon Juice, Fresh
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  2 tsp 2 teaspoons kosher salt (divided)
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  0.5 tsp 1/2 teaspoon ground black pepper (divided)
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  0.3 cup Unsalted Butter
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  4 Garlic(12g)
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  1 Shallot(30g)
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  2 tbsp Parsley, Fresh
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  0.5 tsp Oregano, Dried
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  0.3 tsp Red pepper flakes
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  1 Egg Yolk(17g)
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  0.7 cup Bread Crumbs, Panko, Dry

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

Instructions

1. 1Pat the raw shrimp dry with paper towels. Mince the garlic and shallot finely. Chop the fresh parsley.
2. 2Melt the butter in a medium bowl over medium heat for 2–3 minutes until fully liquefied, then remove from heat. Stir in the minced garlic, shallot, parsley, dried oregano, red pepper flakes, egg yolk, olive oil, fresh lemon juice, 1 teaspoon of salt, and ¼ teaspoon of pepper until fully combined.
3. 3Fold the panko bread crumbs into the butter mixture, stirring until evenly moistened with no dry pockets remaining.
4. 4Arrange the shrimp in a single layer in a 12- to 14-inch ovenproof skillet. Sprinkle the panko mixture evenly over the shrimp and press gently so it adheres.
5. 5Cook the skillet over medium-high heat for 10–12 minutes until the shrimp are opaque and firm, the panko is golden brown, and the mixture is hot and bubbly. Check doneness by ensuring the shrimp are no longer translucent and have curled into a C-shape.
6. 6For extra browning, move the skillet 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 airtight containers while hot for meal prep storage, or portion directly onto plates to serve immediately with fresh lemon wedges.