You can choose any size shrimp for this recipe, but I prefer jumbo or extra jumbo, 21 to 24 count
per pound. This recipe is easy to multiply and it is a great dish to serve for a crowd, because the
shrimp bake in as many casserole dishes as will fit in your oven.  
I like to serve the shrimp with rice-brown or white & wild-and sugar snap peas, but any green
veggies are good. After all, what doesn't go with butter and garlic?  
2 pounds raw jumbo shrimp, peeled and deveined
4 tablespoons (1/4 stick) butter, melted
4 teaspoons fresh lemon juice
2 tablespoons minced garlic
1/8 to 1/4 tsp. dried red pepper flakes, or more to taste
3 tablespoons Panko breadcrumbs
2 tablespoons grated Parmesano Reggiano
4 teaspoons chopped fresh Italian parsley
Lemon wedges for serving
1. Arrange oven rack in top third of oven and preheat oven to 425°F.
2.Arrange shrimp in a baking dish where they fit comfortably in one layer. You do not want too
much space in between them. Season with salt and pepper.
3. In a small bowl, mix butter, lemon juice, garlic, pepper flakes, salt and pepper. Drizzle over
shrimp, spreading the garlic evenly over the tops.  In a small bowl, mix breadcrumbs with
cheese. Sprinkle over the top of shrimp.
4. Bake for 10 to 12 minutes or until shrimp are pink, cooked through and the butter is bubbling
around the edges.  Sprinkle with parsley and serve with lemon wedges.
Makes 4 entrée servings.