Baked shrimp appetizer

serves four

1 lb (450 g) shrimp (size 16-20/lb)
2 cups (500 ml) Cappellari breadcrumbs
Olive oil, to drizzle
Salt, pepper

Devein and butterfly shrimp, detach the shrimp from the shell leaving the shell on attached from the tail
(butterfly shrimp by cutting down the back until you can open them flat without cutting through the shrimp all the way).

Bread shrimp directly with Cappellari breadcrumbs.

Preheat oven to 400° F (200° C), drizzle breaded shrimp with olive oil and bake about 12 minutes on an oven tray lined with parchment paper.  Season with salt and pepper.

Plate and serve