Light Shrimp DeJohnge Recipe

A lighter version of my favorite dish my mom made for me (which is usually made with a boatload of butter and bread)!

1 pound shrimp, de-vined and de-tailed
6 tbsp olive oil
1 tsp minced garlic (or 2 garlic cloves)
¼ cup sherry white wine
1 chopped green onion (put half of it to the side)
¼ tsp cayenne pepper
¼ tsp paprika
1 tbsp parsley
½ tsp garlic powder
¼ tsp thyme
¼ tsp tarragon
1 tbsp lemon juice (to drizzle on the shrimp at the end)
½ cup seasoned panko crumbs (take 2 tbsp and put it to the side)
½ tsp salt
½ tsp pepper

Heat the oven to 350 degrees. Use a large casserole dish (1-1.5 quart). Spray it with cooking spray. Put the shrimp in the dish. Place the olive oil, garlic cloves, white wine, ½ of the green onion, the spices, the salt and pepper, and the panko crumbs not put off to the side and put them in the blender. Pulse until all ingredients are mixed together. Pour over the shrimp. Put the green onions and panko crumbs that were off to the side on top of the shrimp. Pour the lemon juice on top of that. Place the casserole dish into the oven for 20-25minutes or until the top is golden brown. Garnish with a lemon wedge and parsley and enjoy!

Optional: Serve over spinach