Baked Shrimp Scampi

We've all had shrimp scampi that's been cooked on the stove. I'm a big fan of easy to make, delicious dishes and I came across this recipe in Ina Garten's new cookbook Back To Basics. The lemony and garlic flavor really shines through with the delicate shrimp and is complemented by the crunchy panko crust. It's so good. It's going back for seconds, so good. Super simple because you don't have to babysit it on the stove, you just assemble everything, pop it in the oven and finish off with a squeeze of fresh lemon juice just before serving. We served our scampi over a bed of couscous, but you could always serve it with the traditional pasta.

Baked Shrimp Scampi (serves 4)
1 1/2 lbs raw shrimp *
3 Tbsp. olive oil
2 Tbsp. white wine
salt and pepper to taste
1 stick butter, softened at room temperature
4-6 garlic cloves
1/8 c. minced shallots
2 Tbsp. parsley
1 tsp. minced fresh rosemary leaves
1/4 tsp. crushed red pepper flakes
1 tsp. grated lemon zest
2 Tbsp. freshly squeezed lemon juice (plus more for a finishing squeeze)
1 extra large egg yolk
2/3 c. panko

Preheat the oven to 425 degrees. Peel, devein and butterfly the shrimp, leaving the tails on (*I used a smaller count shrimp since thats what we had on hand, so I didn't butterfly it). Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, salt and pepper. Allow to sit at room tempaerature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, salt and pepper until combined.
Place shrimp in a single layer inside a 14 inch oval gratin dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10-12 minutes, until hot and bubbly. Place under the broiler for a minute or so, to brown the top. Squeeze a fresh lemon over the finished dish and serve.