Scampi Skewers

Ted Allen's In My Kitchen

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1⁄2 cup panko breadcrumbs (or dried coarse breadcrumbs from a baguette)
• 8  tablespoons unsalted butter, at room temperature
• 1  large  egg yolk
• 2  garlic cloves, minced
• 1  teaspoon  grated lemon zest
• 1 1⁄2 tablespoons fresh lemon juice
• 1 1⁄2 tablespoons dry white wine
• 1  tablespoon  finely chopped basil leaves
• 1  tablespoon  finely chopped flat leaf parsley
• 3⁄4 teaspoon kosher salt
• 1  lb medium shrimp, peeled and deveined, tails on

Directions

1. Preheat oven to 425°F.
2. In a small bowl, combine the panko, butter, egg, garlic, lemon zest, lemon juice, wine, basil, parsley and salt.
3. Place 2 shrimp on a cutting board, nestled tail to body, forming a yin-yang design, and thread onto a skewer. Repeat with two more pairs of shrimp, 6 shrimp per skewer. Trim the skewers with scissors if necessary and if wooden to fit on the serving plates.
4. Put the shrimp in a baking dish. Cover with the butter mixture, dotting it on top. Bake until the shrimp are pink and just cooked through, 10 to 12 minutes.