2 pounds jumbo shrimp (10 – 12 per pound (about 20))
2 tablespoons dry white wine
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
3 tablespoons whole wheat bread crumbs
2 tablespoons fresh minced parsley
1 1/2 tablespoons grated Pecorino Romano cheese
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon lemon zest
2 tablespoon extra virgin olive oil
fresh lemon wedges
Preheat the oven to 450F, line a sheet pan with aluminum foil and spray with olive oil spray. Peel, devein, and butterfly the shrimp open, leaving the tails on. Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside. In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest. Add the shrimp to the sheet pan and arrange in a single layer cut side up. Spoon the breadcrumb mixture over each shrimp and spray with olive oil spray. Bake until the shrimp are cooked through, about 8 to 10 minutes. Broil on high for 2 minutes until the breadcrumbs are golden brown. Serve with a squeeze of fresh lemon juice.
