This recipe is from Fast Food My Way by Jacques Pepin. To make it ahead, toss the shrimp with the garlic-butter mixture and store in the refrigerator up to 6 hours before serving.

    4 tablespoons (1/2 stick) unsalted butter, melted
    2 teaspoons chopped garlic
    1/4 cup minced green onions
    1/2 cup coarsely chopped button mushrooms
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    2 tablespoons canola oil
    1 pound large shrimp (about 24), peeled
    1 cup fresh bread crumbs
    1/4 cup dry white wine

Preheat oven to 425 degrees.

Mix the butter in a large bowl with the garlic, green onions, mushrooms, salt, pepper and 1 tablespoon of the oil. Add the shrimp and toss well. Divide the mixture among four individual baking dishes with about 1-cup capacity or spoon into a larger baking dish.

In another bowl, toss the bread crumbs with the remaining 1 tablespoon oil. Sprinkle crumbs over shrimp. Drizzle wine over.

Place baking dishes on a baking sheet. Bake until topping is golden brown and shrimp is just cooked through, about 10 minutes.
    Serve immediately.