Sheet Pan Shrimp Oreganata

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1. 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).
2. 2
   Peel, devein, and butterfly the shrimp open, leaving the tails on.
3. 3
   Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.
4. 4
   In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.
5. 5
   Add the shrimp to the sheet pan and arrange in a single layer cut side up.
6. 6
   Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.
7. 7
   Bake until the shrimp are cooked through, about 8 to 10 minutes.
8. 8
   Broil on high for 2 minutes until the breadcrumbs are golden brown.
9. 9
   Serve with a squeeze of fresh lemon juice.