Prawn Provencale

I’m non certain these are truly prawns, too I’ve never been to Provence, but this peachy appetizer was called Prawn Provencale when I learned it working for a caterer, dorsum inward the 80’s. It was a crazy time, or then I’m told, too this delicious garlic too herb shrimp popular is i of the to a greater extent than brilliant memories I have.

• 2 pounds shrimp (16-20 per pound), butterflied
• olive fossil oil for brushing pan

• 3-4 cloves garlic, crushed fine amongst dried herbs too salt)
• kosher tabular array salt to gustation
• 1/4 teaspoon dry out oregano
• 1/4 teaspoon dry out thyme
• 1/3 loving cup Italian parsley
• 1 loving cup evidently dry out breadcrumbs
• 1/2 teaspoon dark pepper
• cayenne to taste
  1/4 loving cup finely grated Parmesan cheese
• 1/3 loving cup olive oil, or equally needed