Preheat the oven to 425 degrees.

Peel, devein, and butterfly the shrimp, leaving the tails on.

Place the shrimp in a mixing bowl.

Toss gently with olive oil, white wine, kosher salt, and fresh ground pepper.

Let sit at room temperature while making the butter mixture.

In a small bowl, mash softened butter with minced garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, kosher salt, and pepper until combined.

Arrange the shrimp in a single layer, cut side down with the tails curling up and towards the center of a 14-inch oval gratin dish.

Pour any remaining marinade over the shrimp.

Spread the butter mixture evenly over the shrimp.

Bake for 10-12 minutes until hot and bobbly.

If you like the top browned, place under the broiler for 1 minute.

Serve with lemon wedges.