Kittencal's Baked Jumbo Lemon Garlic Parmesan Shrimp

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You won't find this recipe anywhere else, i developed this using jumbo shrimp and i would strongly advise to use only very large or jumbo for this and leave the tails intact, depending on the size and amount of the shrimp used a small amount of breadcrumb mixture might be left over --- i have listed the cayenne pepper as only optional you may adjust amount to suit heat level or omit, i like to add it in for some heat :)

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Steps

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In a shallow dish combine the breadcrumbs with parmesan cheese , dried parsley , garlic powder , seasoned salt and black pepper.

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Set aside.

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In a large bowl whisk together melted butter with 2 tablespoons oil , fresh lemon juice and fresh garlic.

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Add in shrimp and toss to coat with the melted butter mixture.

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Allow to sit out at room temperature for about 20 minutes.

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Lighty grease a jelly-roll pan.

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Remove the shrimp from the butter mixture allowing any excess to drip off the shrimp , then lightly coat both sides in the breadcrumb mixture.

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Place the coated shrimp onto the pan but not touching each other.

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Set oven to 425 degrees.

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Bake for about 10 minutes or until the shrimp are cooked through.

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Serve with lemon wedges.

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Ingredients

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dry breadcrumbs, parmesan cheese, dried parsley, garlic powder, seasoning salt, ground black pepper, cayenne pepper, butter, oil, fresh lemon juice, fresh garlic cloves, fresh shrimp, lemon wedge