Baked Shrimp Scampi

I made this for the first time during our recent family trip to Port O'Connor...and it was delicious! How can you go wrong with shrimp bathed in buttery, garlicky, lemony goodness?

 It is based on a Barefoot Contessa recipe (I heart Ina Garten).

Ingredients:

• 2 pounds shrimp
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• salt
• ground pepper
• 2.5 sticks unsalted butter
• 6 cloves minced garlic 
• 1/4 cup minced shallot 
• 4 tablespoons minced fresh parsley
• 1/4 teaspoon red pepper flakes
• 6 tablespoons fresh lemon juice
• 1 cup panko bread crumbs

Note that I halved the recipe this time around.

First, peel and devein the shrimp. 

Add the olive oil, 2 teaspoons salt, 1 teaspoon pepper, and the white wine...only two tablespoons means a lot leftover to drink :). Let this marinate while you make the butter mixture. 

Put the softened butter in a small bowl.

Add 1 teaspoon salt, 1/2 teaspoon pepper, the garlic, shallot, parsley, red pepper flakes, lemon juice, and panko.

And mash it all together. 

Dump the shrimp and marinade into a baking dish (since I halved the recipe, I didn't have the perfect sized dish). 

Top the shrimp with the butter mixture. 

Bake at 425 degrees for 10 minutes. 

And then broil for 3-4 minutes (keep an eye on it), or until a bit browned and crispy on top.

I recommend serving over angel hair pasta with salad and nice, crusty bread for soaking up the buttery, garlicky, lemony goodness.