Step 1

Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).

Step 2

Peel, devein, and butterfly the shrimp open, leaving the tails on.

Step 3

Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.

Step 4

In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.

Step 5

Add the shrimp to the sheet pan and arrange in a single layer cut side up.

Step 6

Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.

Step 7

Bake until the shrimp are cooked through, about 8 to 10 minutes.

Step 8

Broil on high for 2 minutes until the breadcrumbs are golden brown.

Step 9

Serve with a squeeze of fresh lemon juice.