Shrimp Oreganato

2 lbs. medium shrimp, cleaned and shelled
2 cups bread crumbs
2 cloves of garlic−minced
2 tbls. of parsley
1 tsp. paprika
1 teaspoon oregano
1/4 cup olive oil
2 cups chicken broth
2 lemons
Pre−heat oven to 375 degrees. Combine bread crumbs, oil, garlic, parsley,
oregano and paprika in a medium bowl, and mix together well. Butterfly shrimp
and place face up in a baking pan. Place a portion of the bread crumb
mixture on top of each shrimp. Pour chicken broth around shrimp, making sure
not to cover shrimp and wash away bread crumb mixture. Place in oven and
bake for 15−20 minutes until done. Transfer shrimp to serving plates and
pour a little of the juice from the baking pan on top. Cut lemon into wedges
and serve shrimp with lemon wedges.