- 1 pound large shrimp (about 20), shelled and deveined
- 1/4 cup dry white wine
- 6 tablespoons unsalted butter, softened
- 3 large garlic cloves, minced
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon lemon juice
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- Freshly ground black pepper
- 1 baguette, sliced
- 1 lemon, cut into wedges
- Preheat the oven to 425°. In a large bowl, toss the shrimp with the wine. In a small bowl, mash the butter with the garlic, cheese, parsley, lemon juice and crushed red pepper. Season the butter with the salt and pepper.
- Arrange the shrimp side by side in a single layer in a ceramic baking dish and drizzle any accumulated juices on top. Spread a scant teaspoon of the seasoned butter over each shrimp.
- Bake the shrimp for about 7 minutes, until almost cooked through. Remove the shrimp from the oven and turn on the broiler. Broil the shrimp about 6 inches from the heat for 2 minutes, or until browned and bubbling. Serve immediately with the baguette slices and lemon wedges.
The shrimp can be prepared through Step 2 and refrigerated overnight. Add another minute or so to the cooking time.