Shrimp Oreganata This is one of my all time favorite shrimp preparations

Shrimp Oreganata This is one of my all time favorite shrimp preparations. Ever since seeing post this back in December I’ve been making it on repeat! It is the perfect appetizer to wow friends and family, and is also a great weeknight meal served with a simple arugula salad, a hunk of bread and a crisp glass of white wine!
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The shrimp pairs beautifully with the classic oreganata flavors— lemon, garlic, parsley, white wine, pecorino Romano. The breadcrumb mixture is so good, you can smell each ingredient and will want to eat it right out of the bowl. Once baked the topping adheres to the shrimp to make irresistible bite sized deliciousness. The lemon and garlic really shine – trust me, you’ll want to make this one!
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Ingredients:
– 16-20 deveined shrimp (depending on size), tail on
– 1/4 cup Italian seasoned breadcrumbs
– 1/2 cup panko breadcrumbs
– 5 cloves garlic, minced
– 2 tbsp parsley, minced
– 1/2-3/4 cup pecorino Romano, grated
– couple shakes of salt
– 1/4 tsp Italian seasoning
– zest of 2 lemons
– olive oil
– 1/4 cup white wine
– juice from 2 lemons (about 1/3 cup)
– 1/2 cup chicken stock
– butter
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Preheat oven to 375. Lightly rub a baking dish with olive oil. Butterfly your shrimp and line them around the perimeter and inside of the dish, tails up. Mix together your breadcrumbs, lemon zest, pecorino Romano, salt, parsley and garlic. Stir to combine. Add some olive oil to dampen. Take the mixture and top/press into each shrimp making sure to cover the pieces. Combine lemon juice, white wine, stock, tsp olive oil and a touch of salt. Stir to combine and add 2/3 of the mixture to dish, finding the open spaces, avoiding drowning the shrimp. Top each shrimp with a little tab of butter. Cook for 25 covered, then uncovered for 10. Add more liquid if needed. Broil for 1 minute at the end to get desired golden brown cover. Devour immediately
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** you will likely have extra breadcrumb topping— this will be great as a pasta topping with simple garlic and oil sauce