Baked Shrimp Scampi

1 lb. lg. shrimp
1 1/2 tbsp. olive oil
1 tbsp. dry white wine
Kosher salt and black pepper
4 tbsp. unsalted butter, at room temperature
4 tsp. minced garlic (about 4 cloves)
2 tbsp. minced shallots
1 1/2 tbsp. minced fresh parsley
1/2 tsp. minced fresh rosemary leaves
1/4 tsp. crushed red pepper flakes
1/2 tsp. grated lemon zest
1 tbsp. freshly squeezed lemon juice
1/2 lg. egg yolk, lightly beaten
1/3 cup panko
Lemon wedges, for serving

Preheat oven to 425°F.

Peel and devein shrimp, leaving tails on. Place shrimp in a mixing bowl and toss gently with olive oil, wine, 1 tsp. salt, and 1/2 teaspoon pepper. Allow to sit at room temperature while you make butter and garlic mixture.

In a small bowl, mash softened butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/4 tsp. salt, and a pinch of black pepper until combined.

Starting from the center of an oval or round baking dish, arrange shrimp in a single layer. Pour remaining marinade over the shrimp. Spread butter mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly. Place under broiler for 1 additional minute to brown the top. Serve with lemon wedges.