1/2 c. butter, no substitutes
1 clove garlic, finely chopped
1 Tbls. shallots, chopped
1 t. capers
1 Tbls. lemon rind, grated (then wedge lemon)
1 t. parsley, chopped (more if you desire)
1 dash hot pepper sauce or red pepper flakes
1 dash Worcestershire sauce
1/4 t. salt
1/4 t. white pepper
1 lb. medium uncooked shrimp, peeled, deveined and rinsed (I use Cen Sea peeled & deveined)
1/2 c. Panko bread crumbs
lemon wedges (from lemon you used for zest)
paprika, optional
cooked angel hair pasta for 4 (I use Dreamfield's) or Rice
Preheat oven to 400 degrees.
In a skillet or sauce pan, melt butter over medium heat until foaming. Add the next 9 ingredients and sauté over medium heat 1-2 minutes. Set aside and keep warm.
Place shrimp in a single layer in greased medium size baking dish; spoon butter mixture over all and top with a light layer of bread crumbs. Sprinkle with a little paprika.
Bake for 10-12 minutes, or until shrimp are opaque and cooked through.
Serve over cooked angel hair pasta or rice and squeeze a lemon wedge over all.