Ingredients

•  3 lbs. – Large shrimp shelled and deveined w/ tails on
•  1 – Cup of shake and blend flour
•  4 – Eggs beaten
•  2 – Cups of Italian bread crumbs
•  ¼ lb – Butter
•  ½ – Cup of Olive oil
•  1 – Head of Roasted Garlic (do ahead of time)
•  1 – Tablespoon of Oregano
•  ½ – teaspoon of Sea Salt
•  ½ – teaspoon of fresh ground black pepper
•  2 – Tablespoons of Worcestershire Sauce
•  1 – Lemon juiced
•  ½ – Bunch of fresh parsley leaves only
•  ½ – teaspoon of Crushed Red Pepper flakes
•  ½ – Cup each of Parmesan & Romano mixed together

Method

1. Roast one head of Garlic cut in half across the width and coat with Olive oil and wrap in foil and  bake at 300 degrees for 30 to 40 minutes.   When ready to use squeeze the pulp into the pan with the oil and butter.
2. Clean and devein shrimp, leave tails on.
3. Dredge shrimp in flour, then dip in egg and then dredge in Italian Bread Crumbs.
4. Place on wax paper on a plate and place wax paper between layers of shrimp.
5. When all the shrimp are coated with the flour, egg and bread crumbs cover and  put in the refrigerator for at least one hour.
6. Melt the butter in a pan with the Olive oil.
7. Next add all ingredients except the Lemon, Parsley and the Cheeses.
8. Place the scampi in the pan and brown on both sides.
9. After the scampi has been browned on both sides sprinkle the chopped parsley over the scampi, then squeeze the lemon juice over the scampi and finally sprinkle the  mixed Parmesan and Romano cheese over the top of the scampi.
10. This can be served over angel hair pasta or remove the scampi from the sauce and  serve on a separate platter, then cook the pasta and when it is cooked drain the pasta   and  place in the pan with all of the scampi cooking juices.  Mix the pasta and the juices thoroughly and serve with additional freshly grated Parmesan and Romano cheeses.  Serve with a crisp white Italian wine such as Frascati or Orivieto.

Bon Appetito!