Chef John's butterflied, breaded, and baked shrimp are deliciously easy to prepare. Begin by adding garlic cloves and kosher salt to a mortar, then add dry oregano and thyme and fresh chopped parsley and mix, then blend with olive oil. Transfer the mixture to dry bread crumbs with salt, black pepper, cayenne and grated Parmigiano-Reggiano. Mix everything with a fork until crumbly. Peel your prawns and leave on the tails, then give each a butterfly cut and devein, if necessary. Lightly coat shrimps with crumbs and transfer to a very hot oven until done and crisped. Serve with lemon aioli for awesome dipping! Get the recipe for Chef John's Prawns Provencale.