Garlicky Shrimp De Jonghe

Ingredients

• 2 pounds peeled, deveined, raw jumbo shrimp
• 3/4 cup dry sherry
• 2 sticks butter
• 2 medium cloves garlic, minced
• 2 tablespoons minced fresh flat-leaf parsley
• 1/2 tablespoon fresh thyme leaves, minced
• 1 tablespoon minced white onion
• 1 1/2 cups seasoned breadcrumbs
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 1 lemon, cut into wedges

Directions

1. Set an oven rack in the upper-middle position, then heat the oven to 350 degrees F. Lightly grease a 9- by 13-inch baking dish, and spread the shrimp in an even layer across the bottom.
2. Add the sherry, butter, garlic, parsley, thyme, onion, breadcrumbs and cayenne to a food processor. Sprinkle in salt and pepper, then pulse until the mixture comes together into a paste. Spoon it over the shrimp and smooth it out evenly.
3. Move the dish to the oven and bake until the shrimp has turned firm and opaque, and the breadcrumb topping is golden, 15 to 20 minutes. Serve right away with lemon wedges.