In a bowl, toss the shrimp with the kosher salt, freshly ground black pepper, lemon juice and white wine (if using). Let sit 5–10 minutes while you prepare the topping so the flavors marry.

Garlic-breadcrumb-herb topping (DeJonghe topping)

Prepare garlic butter

Melt 6 tablespoons butter in a small skillet over medium-low heat. Add the minced garlic and the minced shallot and cook gently 1–2 minutes just until fragrant and softened — do not brown the garlic (if it begins to brown, lower heat).

Remove skillet from heat and stir in the chopped parsley, thyme, lemon zest, hot sauce (if using), salt and pepper.

In a medium bowl, combine the melted garlic-butter mixture with the breadcrumbs and grated Parmesan. Mix until the breadcrumbs are evenly moistened. Taste and adjust seasoning: add a pinch more salt or a little more lemon zest if desired.

To assemble and finish

Divide the seasoned shrimp evenly among the 6 gratin dishes (about 2–3 shrimp per dish depending on shrimp size) or arrange the shrimp in a single layer in one shallow baking dish.

Spoon the garlic-breadcrumb-Parmesan mixture over the top of the shrimp, dividing it evenly so each piece gets a generous topping. Lightly press the topping to adhere.

Dot the tops with the remaining 1 tablespoon melted butter (or brush) to help browning and flavor.

Bake in the preheated oven until the topping is golden brown and shrimp are opaque and cooked through, about 8–12 minutes depending on shrimp size and whether you used individual dishes (check at 8 minutes). The internal temperature of shrimp should reach 120–125°F for perfect tenderness.

If you want a more deeply browned crust, place the gratin dishes under a hot broiler for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 2 minutes. Garnish with the extra chopped parsley and serve with lemon wedges for squeezing over the shrimp.