Put all of the garlic butter ingredients except for the Panko crumbs in the food processor. (You can also do it in a bowl and just mash with a fork, you know me, I am lazy.)

Process the butter until smooth. Transfer to a bowl.

Mix in the panko crumbs.

This is what it looks like all mixed together.

You can take out a little bit of the butter before you add the panko to use for something else if you are not going to use the full 2 pounds of shrimp. More on that in a minute.

I was only making dinner for 3 people so I only used a little over a pound and a quarter of shrimp.

They were already peeled and cleaned so all I had to do was butterfly them so that they would sit all pretty like they do. Just cut a small slit in the bottom of the shrimp and fan out the pieces a little so that it will stand up with its tail curled over like this. I told you that it looks fancy!

Mix together the olive oil, wine, and salt and pepper for the marinade.

Let them sit for a bit in the marinade. Since there is no citrus in this marinade I think that you can get away with a few hours before you use them. I let them sit in the fridge for about 2 hours before I assembled them and let them sit again for about another 2 hours.

Arrange the shrimp in either a 14-inch gratin dish or in single serving dished like so. Place the cut side down and let the tails curl over and arrange the shrimp in a circular shape.

Carefully spread the butter mixture over the top of the shrimp. You may have to do a little tail rearranging. Pour the remaining marinade over the shrimp. At this point, I put them back in the fridge until I was ready to bake them off. About 2 hours or so.

Bake the shrimp in a 425 degree oven for about 10 to 12 minutes or until they are hot and bubbly and the shrimp have turned pink. I wanted my butter mixture to get a little color so I put them under the broiler for a minute or so also.

I cooked some pasta and tossed it in some of the leftover garlic butter, a glug (that is a technical term obviously) of white wine, and a few squeezes of lemon juice. Gave it a good sprinkling of salt and pepper and served it on the side with some lemon wedges. I also steamed some asparagus (which is divine dipped in the garlic butter after the shrimp are gone) and had some crusty bread to sop up the rest of the butter.