Preheat oven to 425 degrees.

Peel, devein and butterfly shrimp leaving tails on.

Marinade shrimp in olive oil, dry white wine, 2 teaspoons salt and 1 teaspoon pepper. Put aside at room temperature while you make topping mixture.

For topping add into bowl the butter, garlic, shallot, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and egg yolk. Mash ingredients together and mix well. Add Panko and mix in.

In oval oven safe dish about 1 1/2 inch deep, place shrimp flat side down with tail curling up. Go around dish from the outer edge in to fill dish. Pour remaining marinade over shrimp. Sprinkle butter mixture evenly over shrimp. Bake for 10-12 minutes until hot and bubbly. If you like place under broiler for 1 minute for browning. Sprinkle with fresh lemon juice immediately after taking out of oven. Serve.