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