4 tbsp lemon juice
6 tbsp olive oil
4 cloves minced garlic
20-24 large shrimp (I used frozen, that were peeled and deveined so all I had to do was them them)
salt and pepper, to taste
1/2 cup Italian-seasoned Panko breadcrumbs
1/2 cup parmesan cheese
First, preheat your oven to 425 F.
Combine in a shallow bowl, the panko breadcrumbs and parmesan cheese.
Next, I used a glass casserole dish to cook the shrimp. I sprayed a light layer of cooking spray in the bottom to help prevent the shrimp from sticking! I would take two to three shrimp at a time from the marinade and toss them in the breadcrumb mixture, then add to the casserole dish in a single layer. Once you've done that with all of the shrimp, I sprayed another light layer of cooking spray over the top, to help add crunch.
Bake in the oven for about ten minutes, or until the tops start turning golden and the shrimp and pink and cooked through.