Baked Parmesan Jumbo Shrimp

 

• 12 jumbo shrimp (10 to 12 per lb)
• 2 tablespoons olive oil
• 1 clove minced garlic
• salt and pepper
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• melted butter
•  lemon, cut in wedges

Peel and devein shrimp, leaving tails intact. Rinse. In a bowl, mix oil, garlic, salt and pepper. Toss shrimp in mixture to coat. Refrigerate 30 mins- 1 hour. In a shallow bowl, mix breadcrumbs and cheese. Heat oven to 475. Place each shrimp in mixture to coat lightly on both sides and place shrimp in an ungreased 9x13 pan (or larger if you're doubling). Shrimp should not touch. Drizzle with melted butter and bake on center rack for 10 minutes. Serve hot with lemon wedges.

Eat. Repeat. Lick fingers.