Pat shrimp dry with paper towels. In a bowl combine shrimp, kosher salt, black pepper, lemon juice and white wine (or chicken broth). Toss to coat and let rest 10 minutes while preparing other components.

Garlic Butter & Oil

Prep garlic butter

In a small saucepan over low heat melt the butter with the roasted garlic herb oil. Add the minced fresh garlic and red pepper flakes and gently cook for 1–2 minutes until fragrant but not browned. Remove from heat and stir in half of the chopped parsley. Reserve half the garlic butter for finishing.

Cook shrimp

Heat a large skillet over medium-high heat. Add 1 tablespoon of the garlic butter/oil mixture to coat the pan. Add the marinated shrimp in a single layer (work in batches if needed) and cook 1–2 minutes per side until shrimp are pink and just cooked through. Remove cooked shrimp to a plate and keep warm.

Cheeses & Assembly

Assemble in baking pan (if melting cheese)

Preheat broiler to high (or oven to 450°F / 230°C). Lightly oil a shallow ovenproof skillet or baking dish. Spread half of the reserved garlic butter/oil across the bottom. Arrange cooked shrimp evenly in the dish. Scatter the semi-dried tomatoes over the shrimp. Sprinkle shredded mozzarella evenly, then arrange provolone slices on top. Drizzle the remaining garlic butter over the cheese to help it brown and flavor the topping.

Melt cheese

Place under the broiler 2–4 minutes, watching closely, until cheeses are bubbly and lightly golden. If using a 450°F oven, bake 6–8 minutes until cheese is melted and bubbling.

Finish and garnish

Remove from oven. Spoon any pan juices back over the shrimp. Sprinkle remaining fresh parsley and grated Parmesan (if using). Squeeze lemon wedges over the dish to taste and garnish with fresh basil leaves.

Optional Serving & Garnish

Serve immediately with crusty bread to sop up the garlic butter or toss the shrimp and cheese mixture with cooked pasta. Offer extra lemon wedges alongside.