This saucy dish is a crowd pleaser, a classic throwback of flavour...shrimp, garlic and butter. What more do you need!?
Pre-heat oven to 425F.
You will need an oven proof dish or pan to bake and serve the finished dish.
I like to use 21/24 shrimp size for a nice big bite but any size shrimp will do.
Thaw of course if using frozen shrimp...shell off, tail on!
In a small bowl, combine the sauce:
Melted butter
Olive oil
3-4 cloves of crushed and then finely chopped garlic
Splash of white wine
Juice of half lemon
Dried herbs- oregano, parsley, thyme, rosemary, paprika
Make enough to ensure that you will be able to cover the shrimp about halfway with sauce.
Place the shrimp in the dish and sprinkle with panko.
Bake for about 15 minutes. Don't over bake so the shrimp remains tender!
Make sure to have lots of fresh baguette to mop up all of the sauce. And make enough for "seconds"!
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