Ingredients:
2 cups fresh breadcrumbs
16 large shrimp, peeled and deveined with tails left on
salt and black pepper
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme leaves, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon minced garlic
4 ounces butter, melted
4 cups arugula, washed
2 tablespoons olive oil
1/2 lemons, juice of
Directions:
Preheat oven to 400F.
Spread bread crumbs on baking sheet and toast in oven until golden brown, about 10 minutes.
Remove from oven and cool.
Raise oven temperature to 500F.
Butterfly shrimp, then turn the shrimp over and make 3 small shallow slits horizontally across the shrimp being careful not to cut all the way through to prevent shrimp from curling during cooking.
Season with salt and pepper and set aside.
Mix together oregano, thyme, parsley, basil and garlic and add to the bread crumbs along with salt and pepper.
Brush baking dish with some of the melted butter, coating the bottom well.
Dip the shrimp in the butter, opened side down, then dredge in the crumb mixture, pressing so they stick.
Place shrimp, bread crumb side up in baking dish in one layer.
Drizzle the tops with a little more of the melted butter.
Bake for about 5 minutes or until shrimp are cooked and bread crumbs are browned.
Toss arugula with olive oil and lemon juice and season with salt and pepper.
Divide among 4 plates and place 4 shrimp around pile of arugula.
Drizzle with more butter and serve with lemon wedges.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.