1
Preheat the oven to 425 degrees F.
2
Peel, devein, and butterfly the shrimp. Leave the tails on.
3
Place shrimp in a mixing bowl, toss with olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.
4
let it sit while you make the butter/garlic/etc. mixture
5
mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a bowl until combined.
6
Start from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour what's left of the marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until it's hot.
