Shrimp Oreganata
By Rosella Rago for Cooking with Nonna This traditional Italian recipe can also be used with scallops or fish fillets or on thick slices of eggplant or summer squash.
Ingredients
- ⅔ cup plain breadcrumbs
- 2 TBS grated pecorino Romano cheese
- 2 tsp fresh oregano or 1/2 tsp dried oregano
- 2 cloves garlic, minced
- Zest of half a lemon
- ¼ cup fresh parsley, minced
- salt and black pepper, as desired
- 3 TBS extra virgin olive oil, plus more for drizzling
- 1 lb jumbo shrimp, peeled and deveined with tail on
- 2 TBS dry white wine
- Fresh lemon wedges for serving