Instructions
Preheat oven to 375°F.
Peel and devein the shrimp, leaving the tail intact. To butterfly them, make a slit along the back side, taking care not to slice all the way through the body.
Line a baking pan with aluminum foil, spray with nonstick spray and arrange the shrimp in a single layer.
Melt the butter over medium heat and add the olive oil. Add the garlic and sauté until fragrant, soft and just beginning to turn golden – do not brown.
Stir in the wine and cook for 2 minutes. Remove from the heat, and allow to cool for 5 minutes.
Add the breadcrumbs, parmesan cheese, parsley, oregano, crushed red pepper, salt and black pepper to the garlic and butter mixture and combine thoroughly.
Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp.
Using your fingers, gently mold each portion of stuffing around the shrimp.Note: This recipe can be made ahead to this point and refrigerated until ready to bake.
Bake the shrimp for 12 to 15 minutes, or until they turn pink and opaque. Remove from the oven, sprinkle with lemon juice and serve immediately.
