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Crispy Baked Breaded Shrimp

appetizers, shrimp

1 cup breadcrumbs (preferably panko)
2 cloves garlic; minced
2 tablespoons chopped fresh basil
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon grated lemon peel
1 pound extra large shrimp (about 16 to 20); shelled and cleaned
2 cups arugula or watercress; trimmed
4 lemon wedges

These shrimp make an elegant appetizer on a bed of greens or an exciting main course with rice ,or couscous. Use panko breadcrumbs-they're extra crispy - if you can find them (they're available in Japanese markets). Or, make dried coarse breadcrumbs from the white part of French or Italian bread. In a large bowl, combine breadcrumbs with garlic, basil, olive oil, salt and lemon peel. Butterfly the shrimp open but leave in one piece. Pat dry and then toss with seasoned breadcrumbs. Arrange shrimp in a single layer on a baking sheet lined with parchment paper. Refrigerate until ready to cook Bake in a preheated 400ºF oven for 10 to 12 minutes or until browned, crisp and just cooked through. Serve on a bed of arugula with a wedge of lemon.

Contributor: Bonnie Stern - Saturday Post

Yield: 4 servings

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