Shrimp Oreganata

Step 1

In a large pan saute the garlic in the extra virgin olive oil over medium-low heat for 2 minutes or until fragrant.  Add all of the remaining breadcrumb ingredients and mix well. Turn off the heat and set aside.

Step 2

Preheat oven to 425°F. Set a rack in the middle and the other rack near the top of the oven.

Step 3

Pat the shrimp very dry then season with salt and pepper to taste.

Step 4

In an oven safe baking dish or large pan arrange shrimp with tails pointing up.  Distribute the breadcrumbs on top of the shrimp.

Step 5

Pour the wine and chicken stock around the shrimp. Sprinkle the cubed butter all over the shrimp and into the sauce. Drizzle 1-3 tablespoons of extra virgin olive oil all over the breadcrumbs.

Step 6

Bake for 10 minutes or until the shrimp are cooked through.

Step 7

After ten minutes, move the baking dish to the top rack and broil for 1-2 more minutes or until nice and brown.  Remove shrimp from the oven and plate with lemon wedges. Spoon the sauce onto plates and serve with crusty bread to mop up all of the butter sauce. Enjoy!