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Shrimp: Jumbo Shrimp

Source of Recipe


From "The Working Stiff Cookbook" by Bob Sloan






List of Ingredients



• 12 jumbo shrimp (10 to 12 per lb.)
  
• 2 Tbsp olive oil
  
• 1 clove garlic, minced
  
• Salt and pepper to taste
  
• 1/2 cup unseasoned bread crumbs
  
• 1/4 cup freshly grated Parmesan
  
• 2 Tbsp butter
  
• 1 medium lemon, cut into wedges
  






Instructions



1. Preheat the oven to 475 degrees (F).
   
   
2. To prepare the shrimp: Remove the shells, leaving the tail intact. Make a slit in the shrimp along their backs and clean out any veins. Place the olive oil in a medium bowl and add the garlic, salt and pepper. Add the shrimp and toss to coat lightly. In a shallow bowl, combine the bread crumbs and Parmesan. Place each shrimp in the bread crumb mixture and turn them to lightly coat both sides.
   
   
3. Arrange the shrimp so they aren't touching each other in an ungreased 9x13-inch casserole. Sprinkle them with salt and pepper. Place the pan on the center rack of the oven and bake for 5 to 9 minutes, until the shrimp are opaque in the center.
   
   Serve immediately with lemon wedges.