INGREDIENTS
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1 pound extra large shrimp, peeled, deveined and butterflied
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4 tablespoons extra virgin olive oil
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¼ cup dry white wine
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½ teaspoon kosher salt and black pepper
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pinch of red pepper flakes
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6 tablespoons unsalted butter, room temperature
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¼ cup shallots, finely minced
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2 tablespoons fresh rosemary, thyme and sage (about a sprig or two of each) finely chopped
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zest and juice from 1 lemon
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1 large egg yolk
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⅔ cup panko breadcrumbs