Crispy Baked Shrimp Scampi

Adapted from Cafe Delites

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• 1 pound (455g) large shrimp, peeled, deveined and tails on or off
• 1 tablespoons freshly squeezed lemon juice
• 1 tablespoon white wine (optional – sub with extra lemon juice or chicken stock)
• 1/2 shallot, minced
• 2 teaspoons olive oil
• 2.5 tablespoons (37g) melted butter
• 1/2 teaspoon salt
• Freshly cracked pepper, to taste
• 3 tablespoons Panko breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoons grated parmesan cheese
• 1/4 teaspoon Pinch crushed red pepper flakes or more, to taste
• 2 tablespoons fresh chopped parsley leaves
• Lemon wedges, to serve

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1. Pre-heat oven to 425-F.
2. In an oven-proof skillet or baking dish, combine the shrimp, lemon juice, white wine, shallots, 1 tablespoons of the melted butter, 1/2 teaspoon salt, and pepper; mix well until the shrimp are evenly coated.
3. In a small bowl, combine the remaining melted butter, bread crumbs, garlic, parmesan cheese, red pepper flakes, and 1 tablespoon of the chopped parsley; mix well.
4. Sprinkle the breadcrumb mixture over the shrimp and bake for 12 minutes (or until hot and bubbling) and the shrimp are ‘just’ cooked through.
5. Change oven settings to broil for a further minute or so, until the top is crispy and golden.
6. Garnish with remaining parsley; squeeze over a drizzle of lemon juice and serve with lemon wedges.