This is a classic dish at most Italian restaurants and Red Lobster.  But instead of 36-40 shrimp, I used 16-20.  They are buttery, garlicky and tender. (Nobody likes rubber shrimp)l.) They are also simple to do.  I hope you like it.

1 pound 16-20 shrimped,  peeled and deveined (I got mine at Crosby’s Crabs)

1/2 cup Panko bread crumbs

3 cloves minced garlic

1/2 cup Romano cheese

1 stick butter, melted

1 teaspoon fresh lemon juice

1 teaspoon Old Bay seasoning

3 oz white wine

1 teaspoon parsley

Preheat oven to 350

Place shrimp in a baking dish in one layer

In a bowl mix garlic, bread crumbs,  Romano cheese and Old Bay

Pour 3/4 of butter on shrimp

Add lemon juice and wine

Top with breadcrumbs mixture on each  shrimp

Pour remaining butter on the bread crumb topping

Bake for 16-20 minutes until top is brown

Top with parsley

Serve