Shrimp de Jong ( scampi )

 By Clinton Kelly - based on a recipe his mom would make - he prepped this recipe on the Rachael Ray show. Rather serve as an appetizer as suggested we had jumbo prawns last night and served over pasta. I think I was too heavy handed with the topping and would go less next time so it could get a little more crispy. The flavor was great. Also just realized I forgot to add parsley into mixture before baking just as garnish. Also I added lemon zest to mixture.

1 ½ sticks (¾ cup) salted butter, softened

1 cup bread crumbs ( panko)

2 tablespoons flat-leaf parsley, coarsely chopped

½ cup dry sherry

4 cloves garlic, minced

1 tablespoon capers, drained but not rinsed 

1 teaspoon salt

1 teaspoon pepper

2 pounds large shrimp, shelled and deveined

Juice of 1 lemon

Preheat the oven to 375°F. 

In a bowl, stir together the butter, bread crumbs, parsley, sherry, garlic, capers, salt, and pepper until blended. 

Layer the shrimp in a shallow casserole dish and top with the bread crumb mixture. Bake for about 30 minutes, stirring once or twice during cooking, until the shrimp turn pink and the bread crumbs get all toasty looking. 

Sprinkle with fresh lemon juice and serve hot.