Ingredients

1 pound large shrimp butterflied

½ cup panko breadcrumbs

¼ cup parsley leaves chopped, plus extra for garnish

1 teaspoon dried oregano

2 tablespoons grated Parmesan cheese

¼ cup Cruz de Piedra Extra Virgin Olive Oil

2 garlic cloves grated

¼ cup white wine

Zest and juice of half a lemon

2 tablespoons butter cubed

Lemon wedges for serving

Instructions

Preheat your oven to 425°F (220°C).

Butterfly the shrimp by slicing them down the back, being careful not to cut all the way through. Use the tip of the paring knife to remove the vein, then open up the tail, this is where you'll stuff the shrimp.

Once the shrimp are prepped, pat them dry with paper towels and lay them in a baking dish.

For the breadcrumb mixture, in a bowl, combine the panko breadcrumbs, chopped parsley, dried oregano, Parmesan cheese, olive oil, lemon zest and grated garlic. Mix until well combined.

Stuff the breadcrumb mixture into the butterflied shrimp tail, gently pressing to adhere. scatter any additional mixture over the finished shrimp.

Pour the white wine and lemon juice around the shrimp and dot the shrimp with cubed butter.

Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the shrimp are opaque and the breadcrumb topping is golden brown.

Remove the shrimp from the oven and sprinkle with additional chopped parsley. Serve with lemon wedges on the side for squeezing over the shrimp.

Recipe and photo by Samantha Ferraro of Little Ferraro Kitchen