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● Shrimp and Sweet Wine Casserole
Gamberi al forno

6 tablespoons butter, softened
1 tablespoon thyme, chopped
1 tablespoon marjoram, chopped
2 tablespoons parsley, chopped, plus extra
1 cup breadcrumbs, plus extra
3⁄4 cup dessert wine
4 cloves garlic, minced
1 lemon, zest only, grated
salt and freshly ground pepper
1⁄8 teaspoon hot red pepper flakes
2 pounds medium shrimp, peeled and deveined

Preheat the oven to 400°. In a bowl, combine the butter, thyme, marjoram, parsley, breadcrumbs, wine, garlic and lemon zest. Season with salt, pepper and the hot red pepper flakes. Using a wooden spoon, mix to form a smooth paste. (If the mixture is too wet, add more breadcrumbs.) Add the shrimp and toss well to coat. Transfer to a large baking dish, sprinkle with more parsley and set aside to marinate for about 15 minutes. Place in the oven and bake for about 10 minutes, or until the shrimp are opaque. ● Serves 4

Peel, Devein and Butterfly shrimp

Wine Suggestion, Generous full-bodied white

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