Ingredients
3/4 cup extra-virgin olive oil
Juice of 2 lemons
1/2 cup dry white wine
6 cloves garlic, minced
1/2 cup fresh flat-leaf parsley, finely chopped
2 teaspoons paprika
Coarse salt and freshly ground pepper
4 pounds colossal shrimp, tail-on, deveined, rinsed, and dried
3/4 cup Clarified Butter
1 cup fresh breadcrumbs
Lemon wedges, for serving
Preparation
In a large, nonreactive bowl, mix together olive oil, lemon juice, wine, garlic, parsley, and paprika; season with salt and pepper. Add shrimp and toss to coat. Cover and transfer to refrigerator. Let marinate for 30 minutes.
Remove shrimp from marinade and transfer to a shallow baking dish. Transfer remaining marinade to a medium saucepan and bring to a boil over medium-high heat. Remove from heat; let cool slightly. Pour over shrimp.
Preheat broiler.
Spoon 1/2 teaspoon butter over each shrimp and sprinkle with breadcrumbs. Broil until shrimp are opaque, 4 to 6 minutes. Serve immediately with lemon wedges.
