This is so good and every bite is packed with flavor! You can serve this over rice as main course (I like topping my alfredo pasta with this dish), as a side dish or an appetizer. Great for get togethers!
Peel, devein, and butterfly the shrimp (you can buy this already done in your seafood department or your freezer section, just thaw the shrimp), leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 1 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve shrimp on top of rice, alfredo pasta, as a side or an appetizer. Garnish with lemon wedges.