Shrimp oreganata

Preheat the oven to about 450.

In a bowl, combine plain breadcrumbs, the garlic and chopped parsley.

Add the zest of half a lemon, dried oregano crushed between the fingers, a good pinch of salt and about a quarter cup of extra virgin olive oil, more as needed, until it is moist like wet sand; add a pinch of hot pepper flakes.

Oil the bottom of a shallow dutch oven or skillet and season it; lay the shrimp tightly in a single layer.

Drizzle the shrimp with a little olive oil, add a little pinch of salt, and scatter the topping all over.

Slice about two tablespoons of unsalted butter thin and dot it over the top.

Bake in the hot oven 10 to 12 minutes; if the top needs color, broil briefly, watching closely.

Baked 12 minutes, then broiled one minute.

Scatter fresh parsley over, squeeze lemon over the top, and serve with lemon wedges.