1) Preheat the oven to 425°. In a large bowl, toss the shrimp with the wine. In a small bowl, mash the butter with the garlic, cheese, parsley, lemon juice and crushed red pepper. Season the butter with the salt and pepper.
2) Arrange the shrimp side by side in a single layer in a ceramic baking dish and drizzle any accumulated juices on top. Spread a scant teaspoon of the seasoned butter over each shrimp.
3) Bake the shrimp for about 7 minutes, until almost cooked through. Remove the shrimp from the oven and turn on the broiler. Broil the shrimp about 6 inches from the heat for 2 minutes, or until browned and bubbling. Serve immediately with the baguette slices and lemon wedges or add linguini to baked dish.
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 184 (34%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 48mg||15 %|
|Sodium 874.4mg||30 %|
|Potassium 205.2mg||5 %|
|Total Carbohydrate 73.8g||22 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 70.4g|
|Protein 16.5g||24 %|
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Calories per serving: 542
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