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I used panko bread crumbs and parmesan that I grated in my good processor which I think detracted from how much better they would have been because the bread crumbs and the parmesan were not fine crumbs they were quite large which made sticking to the shrimp difficult. Next time I'd either process them smaller or use regular bread crumbs and grated parmesan reggiano from the store.
FANTASTIC FLAVOR! UPDATE: I just made these again tonight and used finer, homemade, bread crumbs... they worked great and I love the flavor.
This was SO good! The shrimp I had were huge (6 to a pound) so I wasn't sure what to do with them. Since they were twice the size of those specified in the recipe, I just butterflied them and followed the recipe as written. Wonderful baked at 450 for about 11 minutes. This is a keeper ~ WHEN we can afford these huge shrimps:)
These were delish! Doubled the recipe and used seasoned italian breadcrumbs. I served with pasta covered with a roasted tomato, red onion and garlic topping. Perfect together. I plan on serving just the shrimp without the pasta during the football season as a snack. Thanks for the recipe!
Hubby loved these tasty guys! Served with a pasta alfredo...good combination! Will definitely make this for him again soon!
I made this tonight as surf n turf with beef tenderloin. Only change I made was to season the oil with zesty Italian dressing seasoning for the marinade. It was excellent and all who had dinner really enjoyed the new recipe. Already moved to my "Tried and Wonderful" cookbook!!
very easy and very good !
Ok, so I only had Italian seasoned breadcrumbs but still..."Yummm!!!"
Absolutely fantastic! I've made on Sunday and my family loved it!
Amazing !!!! I plan to use this recipe again and again ... and again !!!!
I love shrimp, but didn't love this. I really wanted to. Sorry! The flavors just weren't quite what I was expecting.