Garlicky Baked Shrimp

• •
  Shrimp(680g)
• •
  Garlic(360g)
• •
  Wine, White, Dry(45g)
• •
  Kosher salt and freshly-ground black pepper
• •
  Unsalted Butter(60g)
• •
  Bread Crumbs, Panko, Dry(120g)

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

• •
  Lemon Juice, Fresh(30g)
• •
  Parsley, Fresh(30g)

Instructions

1. 1Mince the fresh garlic finely and set aside. Pat the raw shrimp dry with paper towels to remove excess moisture.
2. 2In a medium mixing bowl, combine the shrimp, minced garlic, and white wine, tossing gently to coat evenly. Transfer the mixture to a 9 × 13-inch baking dish and spread the shrimp in a single layer. Season with salt and pepper.
3. 3Rinse out the mixing bowl, add the melted butter and panko breadcrumbs, and stir with a fork until evenly combined and the mixture resembles wet sand. Sprinkle the panko mixture evenly over the shrimp in the baking dish.
4. 4Preheat your oven to 425°F. Once preheated, transfer the baking dish to the oven and bake for 5–7 minutes, until the shrimp are just beginning to turn pink and are still partially translucent.
5. 5Switch the oven to the high broiler setting. Broil the shrimp for 2–3 minutes, watching closely, until the shrimp are completely opaque and pink throughout and the panko topping is light golden brown.
6. 6Remove the baking dish from the oven. Drizzle the fresh lemon juice evenly over all the shrimp, then sprinkle the fresh parsley over the top.
7. 7Divide the shrimp evenly into 4 airtight containers while hot, including the garlic butter sauce from the bottom of the dish. Allow to cool slightly before sealing and refrigerating.