- 1½ pounds shrimp, peeled and deveined (16-20 count)
- 2 tablespoons olive oil
- 3 tablespoons melted butter
- ¼ cup white wine
- 2 cloves garlic, minced
- 1 cup homemade breadcrumbs
- ½ cup grated Parmesan
- Zest of a lemon
- Juice of a lemon
- ¼ cup parsley, roughly chopped
- Lemon wedges for serving
Preheat the oven to 400°F.
In a medium bowl combine the garlic, breadcrumbs, zest, Parmesan, parsley and pinch of salt.
Arrange the shrimp into a 1½ QT casserole dish. Pour the melted butter over the shrimp. Squeeze the juice of one lemon over the shrimp and add the wine. Top with the bread crumb mixture and drizzle the olive oil over the top.
Bake for 15 minutes until the shrimp is cooked through and the breadcrumbs are golden. Garnish with parsley and serve with additional lemon wedges.