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These are fabulous! Sure to impress your guests. This is one of my "fall back to" appetizer recipes. This recipe was given to me by my friend, Karen Calanchini of Redding, California.

Check out my Appetizer Recipes and Shrimp Recipes for more great cooking ideas. Also check out Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp.

Don't forget to check out my Grilled Rack of Lamb with Pinot Noir Marinade Dinner Menu and Outdoor Smoked Salmon Dinner Menu which includes this wonderful and easy-to-make Shrimp Appetizer Supreme.

2 pounds uncooked extra-large shrimp, shelled and deveined or frozen shrimp, thawed
1 teaspoon coarse salt
1/2 teaspoon pepper
5 tablespoons freshly squeezed lemon juice
4 cloves garlic, minced
5 tablespoon mayonnaise
1 1/2 cups dry bread crumbs*
1 teaspoon crushed dried basil leaves, optional
1 teaspoon dried dill weed
1/2 cup melted butter
4 tablespoons extra-virgin olive oil

*Check out Making Homemade Bread Crumbs. I like to use coarse bread crumbs.

In a medium bowl, combine salt, pepper, lemon juice, garlic, and mayonnaise; stir until well blended. Place shrimp in a large re-sealable plastic bag, pour marinade over shrimp and close bag. Marinate in the refrigerator several hours or overnight. Remove from refrigerator; drain, reserving marinade in a bowl.

Preheat oven to 400 degrees F.

In a medium bowl, combine bread crumbs, basil, and dill. Coat each shrimp with crumbs and place in a single layer in a large shallow baking dish.

To remaining marinade, add melted butter and olive oil; pour over shrimp. Bake for 8 to 10 minutes or until opaque in center (cut to test). Remove from oven. Serve with individual serving plates. Also great served with sliced baguette bread.

Makes 6 to 8 servings.