Servings: 6

2 pounds (12 to 15 per pound) shrimp in the shell 2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil 3 tablespoons good olive oil
2 tablespoons dry white wine 2 tablespoons dry white wine
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves) 4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots (or onions) ¼ cup minced shallots (or onions)
3 tablespoons minced fresh parsley leaves (or 1.5 Tbs dried) 3 tablespoons minced fresh parsley leaves (or 1.5 Tbs dried)
1 teaspoon minced fresh rosemary leaves (or 1 tsp dried) 1 teaspoon minced fresh rosemary leaves (or 1 tsp dried)
1/4 teaspoon crushed red pepper flakes ¼ teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest 1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk 1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes) ⅔ cup panko (Japanese dried bread flakes)
Lemon wedges, for serving Lemon wedges, for serving

Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, ½ teaspoon salt, and ¼ teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish (I used 11x14 glass), arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.