Sheet Pan Shrimp Oreganata

• servings: 4 servings
• total time: 25 minutes

Ingredients

2 pounds extra jumbo shrimp, 8 - 12 per pound (about 20), peeled, deveined, and butterflied

2 tablespoons dry white wine

1/4 teaspoon kosher salt

1/4 teaspoon crushed red pepper flakes

3 tablespoons bread crumbs

2 tablespoons fresh minced parsley

1 1/2 tablespoons grated Pecorino Romano cheese

2 cloves garlic, minced

1/2 teaspoon dried oregano

1 teaspoon lemon zest

2 tablespoon extra virgin olive oil

fresh lemon wedges, for serving

Directions

Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).

Peel, devein, and butterfly the shrimp open, leaving the tails on.

Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.

In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.

Add the shrimp to the sheet pan and arrange in a single layer cut side up.

Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.

Bake until the shrimp are cooked through, about 8 to 10 minutes.

Broil on high for 2 minutes until the breadcrumbs are golden brown.

Serve with a squeeze of fresh lemon juice.

Nutrition

• Serving Size: 5 shrimp
• Calories: 333 kcal
• Total Fat: 11.5 g
• Saturated Fat: 2 g
• Cholesterol: 346 mg
• Sodium: 442 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 0.5 g
• Total Sugars: 0.5 g
• Protein: 47.5 g