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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ted Allen's In My Kitchen Ingredients:
1/2 cup panko breadcrumbs (or dried coarse breadcrumbs from a baguette) |
8 tablespoons unsalted butter, at room temperature |
1 large egg yolk |
2 garlic cloves, minced |
1 teaspoon grated lemon zest |
1 1/2 tablespoons fresh lemon juice |
1 1/2 tablespoons dry white wine |
1 tablespoon finely chopped basil leaves |
1 tablespoon finely chopped flat leaf parsley |
3/4 teaspoon kosher salt |
1 lb medium shrimp, peeled and deveined, tails on |
Directions:
1. Preheat oven to 425°F.
2. In a small bowl, combine the panko, butter, egg, garlic, lemon zest, lemon juice, wine, basil, parsley and salt.
3. Place 2 shrimp on a cutting board, nestled tail to body, forming a yin-yang design, and thread onto a skewer. Repeat with two more pairs of shrimp, 6 shrimp per skewer. Trim the skewers with scissors if necessary and if wooden to fit on the serving plates.
4. Put the shrimp in a baking dish. Cover with the butter mixture, dotting it on top. Bake until the shrimp are pink and just cooked through, 10 to 12 minutes.
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