Ingredients:
14 shrimp, medium (26 to 30 per pound count, peeled and de-veined)
1 Tbsp. Medium Extra Virgin Olive Oil
1/2 clove garlic, minced
2 dashes sea salt
1/4 tsp. creole seasoning (or try Old Bay Seasoning)
2 dashes fresh ground pepper
1/8 c. Panko breadcrumbs
1 Tbsp. shredded parmesan cheese
2 tsp. Butter Olive Oil
14 shrimp, medium (26 to 30 per pound count, peeled and de-veined)
1 Tbsp. Medium Extra Virgin Olive Oil
1/2 clove garlic, minced
2 dashes sea salt
1/4 tsp. creole seasoning (or try Old Bay Seasoning)
2 dashes fresh ground pepper
1/8 c. Panko breadcrumbs
1 Tbsp. shredded parmesan cheese
2 tsp. Butter Olive Oil
Instructions:
Put shrimp, garlic, olive oil, salt, pepper, and creole seasoning into a ziploc baggie. Gently flip bag in all directions until shrimp is well coated. Place in refrigerator for 30 minutes to 1 hour. Preheat oven to 475 F. Add bread crumbs and parmesan to baggie and gently turn to coat. Arrange shrimp in single layer in ungreased 8x8 baking pan so that they're not touching. Brush quickly with butter olive oil. Bake for approximately 10 minutes until done. Serve immediately. Garnish with lemon wedges if desired.
