This recipe has the great flavor of a piccata preparation but without the work.
A Pound Of Shrimp Deveined, Cleaned And Patted Dry
¼ Cup Of Panko Bread Crumbs
A Tablespoon Of Unsalted Butter
A Tablespoon Of Olive Oil
½ Cup Of Savignon Blanc White Wine
A Teaspoon Of Lemon Zest
A Minced Garlic Clove
A Tablespoon Of Capers
A Tablespoon Of Finely Chopped Italian Parsley
¼ Teaspoon Of Sea Salt
1/8 Teaspoon Of Ground Black Pepper
Preheat the oven to 350 degrees.
Combine the olive oil, the garlic, the lemon zest, the parsley, the capers, the sea salt and the black pepper in a saucepan. Cook on medium heat for one minute. Add the white wine and stir well. Let the mixture cook until the wine has reduced by a half. Off the heat, whisk in the butter. Taste and add more sea salt and/or black pepper, if needed.
Place the shrimp into a ceramic baking dish and evenly pour the butter, wine sauce over them. Sprinkle the bread crumbs uniformly over the top of the shrimp. At this point, you can add a small amount of olive oil on top of the bread crumbs so that they become crispier when finished cooking, if desired.
Bake in the preheated oven for 30 minutes. Let cool and serve with lemon wedges.