Baked Stuffed Shrimp Scampi

Baked Stuffed Shrimp Scampi

2 pounds jumbo shrimp, peeled, deveined and butterflied, leaving the tails on
3 tablespoons olive oil
2 tablespoons dry white wine
Kosher salt and fresh ground black pepper
1 1/2 sticks unsalted butter, at room temperature
4 cloves garlic, minced
1/4 cup shallots, minced
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko bread crumbs

Preheat the oven to 425 degrees.
Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt and 1 teaspoon pepper. Set aside. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon of pepper until combined. In a 14-inch baking dish, arrange the shrimp in a single layer cut side down with the tails facing up. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute.