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

Preheat oven to 475F. Peel and devein shrimp, leaving tails intact.
Mix together olive oil, garlic and salt and pepper in a bowl. Add
shrimp and toss lightly to coat. Refrigerate 30 minutes to an hour.
In shallow bowl, combine bread crumbs and Parmesan cheese. Place each
shrimp in bread crumb mixture and turn them to lightly coat both
sides. Arrange shrimp so that they aren't touching each other in an
ungreased 9 x 13 pan. Drizzle with melted butter. Place pan on the
center rack of oven and bake for 10 minutes or until done. Serve
immediately with lemon wedges.