Baked Shrimp Scampi

We were desperate for some dinner during the fencing project - Carol found shrimp and salmon, both frozen, in the freezer. We have a couple of quick shrimp dishes (Peanut Shrimp and a "Cajun" shrimp recipe from Cooking Light that I should post some day soon). But we have an enormous 3 quart container of harvested garlic (gotta love the "Music" variety). So Shrimp Scampi came to mind quick.

We found this recipe quickly on the web - it is from a Barefoot Contessa recipe, slightly modded for a simpler kitchen. We have fresh rosemary in the house (potted plants rock) and the parsley is still holding on outside (after several nights of 22 F lows). And this is born - and it is good. We have had this one twice this week. Yum.

Ingredients

• 1 lb raw shrimp
• 1 Tbsp olive oil
• 1 Tbsp dry white wine or sherry
• salt and pepper
• 2/3 stick of butter, room temperature
• 2 cloves garlic, minced
• 1/4 cup onion, minced
• 1 Tbsp fresh parsley, minced
• 1 tsp fresh rosemary, minced
• 1/8 tsp red pepper flakes
• 1 Tbsp lemon juice
• 1 egg yolk
• 1/3 cup panko

Preheat oven to 425º.

1. Peel the shrimp and then put them in a bowl.
2. Add olive oil, wine or sherry, and pepper. Let sit at room temperature while mixing the rest.
3. In the stand mixer, add the butter, garlic, onions, parsley, rosemary, red pepper flakes, lemon juice, egg yolk, and panko. Mix this "topping" at medium speed until well combined.
4. Place the shrimp in a single layer in a glass pie pan.
5. Pour the remaining marinade over the shrimp and then sprinkle the topping over the shrimp.
6. Bake for 10 to 12 minutes (the shrimp will be thoroughly cooked and pink).
7. Serve over pasta (spaghetti or shells) or rice.

Makes 4 servings.