Butterfly the shrimp by cutting along their backs, keeping the tails attached. Gently open them and season with salt and black pepper.

Combine panko, Parmesan, minced garlic, parsley, oregano, and paprika. Pour in melted butter and mix until the breadcrumbs are evenly moistened.

In a separate bowl, whisk together melted butter, minced garlic, dry white wine, and fresh lemon juice.

Pour half the garlic butter mixture into an oval ceramic baking dish. Arrange the butterflied shrimp snugly inside, with their tails facing upward.

Spoon the Parmesan-herb breadcrumbs generously over the shrimp, pressing gently to help the topping stay in place.

Bake until the shrimp are opaque and cooked through, and the garlic butter is bubbling. Finish under the broiler until the breadcrumb topping becomes golden and crisp.

Grill the baguette slices until toasted with golden grill marks.

Transfer the hot gratin dish to a serving platter. Add the grilled bread, parsley, and lemon wedge. Sprinkle a little finishing sea salt over the shrimp.

Scoop up the sizzling garlic-herb butter from the dish and spoon it over the crispy shrimp. Serve a shrimp on toasted baguette for the perfect buttery bite!