Darn, this sounds good!

Baked Shrimp Scampi: Perfect Party Food
Ina Garten

" 2 pounds (12 to 15 per pound) shrimp in the shell
" 3 tablespoons good olive oil
" 2 tablespoons dry white wine
" Kosher salt and freshly ground black pepper
" 12 tablespoons (1 1/2 sticks) unsalted butter, at room
temperature
" 4 teaspoons minced garlic (4 cloves)
" 1/4 cup minced shallots
" 3 tablespoons minced fresh parsley leaves
" 1 teaspoon minced fresh rosemary leaves
" 1/4 teaspoon crushed red pepper flakes
" 1 teaspoon grated lemon zest
" 2 tablespoons freshly squeezed lemon juice
" 1 extra-large egg yolk
" 2/3 cup panko (Japanese dried bread flakes)
" Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F. Peel, devein, and butterfly the
shrimp, leaving the tails on. Place the shrimp in a mixing bowl and
toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon
pepper. Allow to sit at room temperature 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, 1/2 teaspoon salt, and 1/4 teaspoon of
pepper until combined. Starting from the outer edge of a 14-inch oval
gratin dish, arrange the shrimp in a single layer cut side down with
the tails curling up and towards the center of the dish. Pour the
remaining marinade over the shrimp. Spread the butter mixture evenly
over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If
you like the top browned, place under a broiler for 1 minute. Serve
with lemon wedges. {arugula notes: and a hunk of crusty white bread}.
{arugula notes: my aunty franny and uncle sonny would love this dish}.
Cook Time: 10-12 minutes
Prep Time: 15-20 minutes
Serves: 6 for dinner; 12 for appetizers