- 1 cup fresh bread crumbs, made from Italian or French bread
- 1/3 cup very finely chopped flat-leaf parsley
- 1 large garlic clove, finely chopped
- Salt and freshly ground black pepper
- About 1/4 cup olive oil
- 1 1/2 pounds large shrimp, peeled and deveined
- Lemon wedges
- Preheat the oven to 450°F. Lightly oil a large baking pan.
- In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons oil, or enough to moisten the crumbs.
- Arrange the shrimp in the pan in a single layer, curling each one into a circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
- Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.