This recipe is actually Michael's but I convinced him to let me put it on. What I love about this recipe is that it's a pretty healthy version of baked shrimp. Here is the recipe:
20 medium to large size shrimp pealed, butterflied and cleaned
5-6 cloves of garlic minced
1/2 teaspoon of red chili flakes
1 teaspoon of parsley
1/2 teaspoon of lemon zest
3 tablespoons of plain bread crumbs
1/2 cup of wine
salt & pepper
1 teaspoon of butter
Sauté olive oil and garlic over low to medium heat. It's a lot of garlic so make sure you have enough olive to cook the garlic in so that it doesn't burn. When the garlic softens add in red chili flakes, parsley, lemon and bread crumbs, mix together and add half of the white wine. Mix the wine and mixture together, let it cook for another few minutes and then remove to a separate bowl.
Place the shrimp into a oven proof pan (we use our cast iron pan). Put a little olive on the bottom and place shrimps in the pan. Bake shrimp at 375 until it's pink or almost pink. Take the shrimp out of the oven and put the breadcrumb mixture you made earlier on top of the shrimp. Place back in oven for 5 more mins and add the remaining 1/2 cup of white wine. Mix together and voila! it's done.