Black Pepper and Panko Crusted Shrimp

INGREDIENTS

* 1 pound large shrimp (20/24 count), peeled and deveined
* 2 garlic cloves, peeled and minced
* 1 bunch of chives thinly minced
* 2/3 cup panko, toasted and slightly crushed (see note below)
* 1 tbsp freshly ground black pepper
* Salt to taste
* 2 large egg whites, lightly beaten
* Cooking oil spray

In a medium bowl, toss the shrimp and garlic until well combined. Cover and place in the refrigerator for 30 to 60 minutes.

Preheat oven to 450° F. For easy cleanup, line a sheet pan, large enough to hold the shrimp in one layer, with foil. Place in the oven to preheat for about 5 minutes. Meanwhile, mix together the panko, thyme salt and pepper. Dip the shrimp into the egg white, then roll into the crumbs to coat lightly. Lightly spray the hot baking sheet with cooking oil spray. Place the shrimp on the baking sheet and roast until the shrimp are done, about 8 minutes, depending on size. These are good hot or room temperature.

Notes: Because the shrimp roast in very little time, it is best to toast the panko before using to give a browner crust. Place the crumbs on a small sheet pan and toast in a 400° F oven until golden, tossing at least once, about 7 minutes. Be careful not to brown them too much.

(If panko is not available then bread crumbs work well too)!