Oreganata di Gamberi al Forno

PREHEAT OVEN TO 400º

COOKIE SHEET COVERED WITH FOIL

18 JUMBO SHRIMP – peeled, deveined, tails left on

¾ CUP EXTRA VIRGIN OLIVE OIL

2 CUPS BREAD CRUMBS – unflavored or flavored

4 GARLIC CLOVES – minced

4-5 TBS LEMON JUICE – freshly squeezed

1 TBS DIRED OREGANO – or to your taste

SEA SALT – to your taste

FRESHLY GROUND BLACK PEPPER – to your taste

2 FIRM LEMONS – quartered for serving

Using a small paring knife butterfly the shrimp from the back side.

Place 1-2 Tbs of olive oil in a medium bowl, add the shrimp and toss well to fully coat.

Place butterflied shrimp on a flat cookie sheet covered with foil.

Using the same bowl combine the breadcrumbs, garlic, lemon juice oregano, remaining olive oil, salt and pepper and mix thoroughly. Spoon about 1 ½ Tbs of bread crumb mixture onto the flattened shrimp, shaping the filling into a mound.

Slide cookie sheet into the preheated oven for 8-10 minutes at most or until the shrimp are opaque and the bread crumbs are a golden brown. Serve with freshly squeezed lemon juice using the lemon quarters.

BUON MANGIATA!