With its herby bread-crumb coating and a spritz of lemon, Italian-style shrimp oreganata is an easy dish that's perfect for nights when you have a little something to celebrate.
Instructions
1
Dress the shrimp
2
Preheat your oven to a toasty 425ºF, then get a large bowl. To the bowl, add the wine, olive oil, 1 tablespoon of parsley, two minced garlic cloves, lemon juice, 1 teaspoon of lemon zest, 1/2 teaspoon of oregano, salt and red pepper flakes. Stir these ingredients together, then add the shrimp and toss to coat it. Now let the shrimp stand in the flavorful mixture for 10 minutes.
3
Season the bread crumbs
4
As the shrimp marinates, melt two tablespoons of butter in a large skillet over medium heat. Add the remaining minced garlic cloves and cook, stirring often, for one minute. Then remove the skillet from the heat and stir in the bread crumbs, Parmesan cheese, and the remaining parsley, lemon zest and oregano.
5
Coat the shrimp
6
Drain and discard the shrimp marinade. In an oven-safe, broiler-proof pan, arrange the shrimp on their sides in a pinwheel pattern with their tails out. Sprinkle the panko mixture over the shrimp. Dot the shrimp with the remaining two tablespoons of butter and bake them until they have just started to turn pink, 8 to 10 minutes. Editor's Tip: Don't skip putting the shrimp in a pinwheel pattern! This is so the panko mixture coats them evenly.
7
Broil and serve
8
Fire up the broiler and move an oven rack about 4 inches away from the heat. Broil the shrimp, heating them until they turn pink and the bread crumbs are lightly browned, one to three minutes. Remove the skillet (with a mitt!), squeeze the lemon wedges over the shrimp, and enjoy.
