This recipe is a variation of Ina Garten recipe that’s been a favorite of mine since I saw her make it on her show a few years back. It’s a great entertaining dish because it can be completely set up in advance and parked in the fridge until you are ready to bake it off . . Crispy Baked Shrimp . . 2 lbs shrimp, peeled, deveined and tails on (easier to lift out of pan this way, by all means remove the tail if you want) Juice and zest of one lemon 2 tablespoons white wine (use stock or broth if you prefer) 1/4 cup chopped shallot or onion 1 tsp salt 1/4 tsp pepper 1/3 cup melted butter, divided 3/4 cup Panko breadcrumbs 4 cloves garlic, chopped 1/4 cup grated parmesan cheese Pinch crushed red pepper flakes 1/4 cup fresh chopped parsley Juice of one lemon to sprinkle over when it comes out of oven Heat oven to 425F Combine shrimp, lemon juice, white wine, onion, 2 tbls of melted butter, 1 teaspoon salt and 1/4 teaspoon pepper in a skillet or baking dish. Mix ti combine and le...