1 cup butter, melted
1/2 cup olive oil
1/4 cup dry white wine
1/4 cup minced parsley
2 tablespoons fresh lemon juice
4 large garlic cloves, minced
2 whole bay leaves, crushed fine
1 teaspoons dried basil
2 teaspoons dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
2 pounds jumbo shrimp, shelled and deveined, tails left intact
1/2 cup dry unseasoned breadcrumbs or panko
Preheat oven to 450°F.
Combine all ingredients (except shrimp and seasoned breadcrumbs) in small saucepan. Heat until mixture come to a simmer and remove from heat.
Remove 1/4 cup of the butter-spice mixture and set aside.
Place shrimp to baking dish and pour over butter-spice mixture. Toss shrimp in mixture to coat thoroughly.
Combine breadcrumbs with reserved butter-spice mixture. Sprinkle crumb mixture over shrimp. Bake 10 to 15 minutes. Serve immediately.
YIELD: Makes 6 to 8 servings.
SERVING SUGGESTIONS: Plate using individual ramekins or “boats.” Serve with a creamy style coleslaw and warm French bread for dipping.