Allie's Birthday Dinner Shrimp Scampi

I'm sure I've mentioned this before, but here it is again anyway. No matter how old, or young in some cases, we are my Mom will prepare our personal favorite requested meal for our birthday.  We celebrated my sister's 39th birthday yesterday, although her actual special day is August 19th, and her chosen meal was one of my mom's most frequently and most requested specialties, shrimp scampi.  There is no doubting why this recipe has stood the test of time and continues to be a standard on restaurant's everywhere.  It is garlicky, buttery and just scrumptious, particularly with these perfectly cooked sweet, succulent shrimp.  Though it is not part of the original recipe, I like to top this rich pasta and seafood pairing with a fresh topping of chopped tomatoes with a hint of balsamic vinegar and a few basil leaves.  It just lends a little brightness and freshness which is a perfect compliment to the rest of the dish. 

Nan's Shrimp Scampi

1 cup butter, melted
1/4 cup dry white wine
1/4 cup minced parsley
2 tbsp. lemon juice
3 large garlic cloves, minced
2 tsp. basil
1 tsp. Worcestershire sauce
3/4 to 1 tsp. Tabasco sauce
1/2 tsp. salt
2 lbs. large shrimp, shelled and deveined
1/2 cup dry unseasoned bread crumbs (or Panko)

Heat oven to 450 degrees. Placed shelled and deveined shrimp in a shallow baking dish. Combine the first 9 ingredients and set aside 1/4 cup. Pour the sauce over shrimp and coat well. Combine the retained 1/4 cup of sauce and 1/2 cup of breadcrumbs. Mix well an sprinkle over top of shrimp. Bake 10 minutes, being careful not to overbake.