For the Shrimp: 1 lb. Raw Shrimp (16/20 ct), peeled & de-veined Extra Virgin Olive Oil Salt & Pepper 1/2 c. Panko Bread Crumbs Dried Italian Seasoning Preheat oven to 375 degrees. Season shrimp with salt & pepper. Drizzle with oil & toss to coat. Combine Panko with salt, pepper & a pinch of dried […]
For the Shrimp:
1 lb. Raw Shrimp (16/20 ct), peeled & de-veined
Extra Virgin Olive Oil
Salt & Pepper
1/2 c. Panko Bread Crumbs
Dried Italian Seasoning
Preheat oven to 375 degrees.
Season shrimp with salt & pepper.
Drizzle with oil & toss to coat.
Combine Panko with salt, pepper & a pinch of dried Italian seasoning.
Dredge shrimp in crumb mixture.
Place in a single layer on a baking sheet.
Lightly drizzle with more oil.
Bake 10 minutes on the center rack.
Serve with tarter sauce & a lemon wedge.
For the Tarter Sauce:
1/2 c. good Mayonnaise
1-2 T Sweet Relish
1 tsp. Lemon Juice
3 dashes Old Bay Seasoning
Salt & Pepper
Combine all ingredient & let stand while making shrimp.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks. 