Preheat oven to 325 degrees F (160 degrees C).
Line a sheet tray with a silicone mat or parchment. Line up 6 shallow 5-inch round ramekins on the sheet tray. If you don't have ramekins, you can totally just pile all of this into a 9 x 13 pan though for one big, gorgeous communal casserole for everyone to dig into!
Butter (1/3 cup)
in a medium mixing bowl and whip it up a little with an electric mixer.
Garlic (6 cloves)
Prosciutto (2 oz)
, 2 tablespoons of juice from the
Cognac (2 Tbsp)
Tarragon (1 Tbsp)
Salt (1 pinch)
Ground Black Pepper (1 pinch)
to the butter.
Keep the mixer on low and slowly pour in the
Extra-Virgin Olive Oil (1/3 cup)
so it all emulsifies, like mayonnaise. Then switch to a spatula and fold in
Italian-Style Breadcrumbs (1/2 cup)
to finish the topping.
Pour a tablespoon of
White Wine (1/3 cup)
into the bottom each ramekin, then evenly distribute the
Jumbo Shrimp (2 lb)
into each ramekin on top of the wine. Finally, evenly spoon the garlic butter topping on top of the shrimp and spread it out into an even layer.
Bake the tray for 12-14 minutes, until it is bubbly and the topping has begun to get slightly crisp.
Squeeze a little extra lemon juice on top of each helping and then sprinkle more chopped tarragon on top for garnish. Serve immediately and enjoy!