Lidia's Italy

For the Shrimp/Breadcrumb Mixture
½ cup bread crumbs
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
2 pounds shrimp, jumbo

For the Sauce
4 garlic cloves, minced
¼ cup onion, chopped
4 medium shallots, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon tarragon vinegar
1 tablespoon lemon juice
1 tablespoons worcestershire sauce
⅓ cup dry white wine
2 sprigs thyme
1 tablespoons Italian parsley, chopped

Toss breadcrumbs with salt and pepper, 2 tablespoons of olive oil and thyme leaves until all ingredients are mixed well. Line a baking dish with remaining oil. Transfer the shrimp one by one to a dish containing the seasoned breadcrumbs, coat well with crumbs by pressing with your fingers, and shake off the excess. When all the shrimps are coated with the seasoned bread crumbs, return the shrimp to the oiled baking dish and arrange, split sides down and open, with tails curled up from the surface, pressing lightly to spread the connected halves of the bodies, wrap tails with foil wrap. Roast for 5 minutes. Turn oven to broil and broil until golden brown, about 1 minute. Remove foil paper. Prepare the sauce while the shrimp are in the oven.

For the sauce sauté the garlic, onion, and shallots in the olive oil until glossy, about 2 minutes. Add all other ingredients except the parsley, and simmer gently 3 minutes. Pass the sauce through a sieve and stir in parsley. Spoon the sauce to coat the bottom of a plate, and arrange the shrimp tails up.