Ingredients (21 shrimp)
1 lb. Shrimp (fresh or frozen, peeled)
Defrost the shrimp according to package directions, and divide into three portions.
Take 3 gallon-size zipper bags. In each bag, put 2 tablespoons olive oil, 1 tablespoon wine, 1/2 teaspoon salt and 1/3 teaspoon
pepper. Add the crushed garlic to one bag, the lemon zest to another, and the hot sauce to the third. Add a portion of shrimp to
each bag, massage each bag to evenly distribute the marinade, then refrigerate for about two hours.
Preheat the oven to 425° F. Spray a baking sheet with olive oil spray (or spread with a thin film of olive oil).In a bowl, mix the
panko breadcrumbs and the Parmigiano Reggiano. In another bowl, beat the egg whites with a pinch of salt until foamy.
Drain the bags of shrimp and discard the marinades. One by one, dip the shrimp into the egg white, and then roll into the crumb
mixture. Press down on the shrimp to make the crumbs adhere, then place on the oiled baking sheet. Repeat with all the shrimp.
Spray the shrimp with olive oil spray, then bake in the hot oven for about 10 minutes until golden brown with crisp edges. Serve