1/2teaspooneach, salt and pepper (add only 1/4 tsp salt if using salted butter)
2tablespoonfinely chopped parsley
2teaspoonlemon zest (about 1 lemon)
Preheat oven to 425F
PREPARE THE SHRIMP: Combine butter, oil, garlic, lemon juice, green onion, salt and pepper in a medium microwave dish. Microwave on high for 15 seconds just until butter is melted (not bubbling). Pat shrimp dry and add to bowl. Toss to coat well. Set aside while you prepare the panko topping.
TOAST THE PANKO TOPPING: Melt 1 tablespoon butter in a small skillet over medium heat. Add Panko, lemon zest and parsley. Stir frequently until breadcrumbs are lightly browned, about 4 minutes.
BAKE THE SHRIMP: Spread shrimp on a foil-line pan or casserole dish in a single layer. Spoon the Panko crumb mixture over the shrimp. Bake for 6-7 minutes just until shrimp are no longer translucent inside. Squeeze more lemon juice over the shrimp or serve wedges on the side. Serve hot as an appetizer or main dish.
Nutrition values are estimates for appetizer portions.