Peel shrimps, leaving the tail fins (I cleaned completely, because do not like at mealtime to choose the chitin of meals. But if large shrimp – tails are clearly subject to take for them is). Put in a bowl, mix with olive. oil, wine, white pepper and 1 tsp salt. Set aside while preparing the spicy breading.

In a small bowl mix softened butter with garlic, shallots, parsley, rosemary, red pepper, lemon zest, lemon juice, egg yolks, Panko, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Take a large baking dish and lay the shrimp. It is desirable to put on the line in one direction. If large shrimp with tails, the tails outwards in a circle. I just laid out in rows.

Pour the remaining wine marinade for shrimp. Spread the oil evenly breaded.

Bake for 10-12 minutes. If you like a very crispy top, you can put a minute under the grill. When serving, decorate with lemon wedges.

From the book by ina Garten "Barefoot Contessa. Back to Basics".