Serve over linguine cooked al dente, or with crusty bread to dip in the sauce.
1 pound large (21-30 count) shrimp 2 tablespoons unsalted butter, melted 2 tablespoons extra virgin olive oil 2 tablespoons finely minced shallot 1-2 cloves garlic, peeled and finely minced 1 teaspoon herbes de Provence or Italian herb blend ½ teaspoon dry mustard ¼ teaspoon kosher salt 1⁄8 teaspoon freshly ground black pepper ¼ cup dry vermouth 1⁄3 cup fresh bread crumbs 2 tablespoons chopped fresh Italian parsley 1 tablespoon freshly squeezed lemon juice lemon wedges
Nutritional information per serving (based on 3 servings): Calories 366 (47% from fat) • carb.11g • pro. 34g • fat 19g • sat. fat 6g • chol.316mg • sod. 526mg • calc. 96mg • fiber 1g
Peel shrimp, leaving tail on. De-vein and partially butterfly; reserve. Preheat toaster oven to 425°F on bake setting. Combine melted butter, olive oil, shallot, garlic, herbes de Provence, dry mustard, salt, and pepper. Spread half of this mixture in a 1¼-quart ovenproof oval dish. Arrange shrimp evenly over the butter/oil mixture. Pour the vermouth and the remaining butter/oil mixture over the shrimp. Bake for 8 to 9 minutes. Remove from oven, stir gently to loosen – shrimp should be beginning to curl and be somewhat opaque and “shrimp” in color. Sprinkle evenly with breadcrumbs and half the chopped parsley. Return to the oven for an additional 3 to 4 minutes. Remove from oven, drizzle with lemon juice and sprinkle with remaining chopped parsley. Serve with additional lemon wedges.