Step 1: Preheat and prep ingredients
Preheat your oven to 425°F and set one rack in the middle and the other near the top. Mince 2 tablespoons of parsley and 6 cloves of garlic. Grate 2 tablespoons of Parmigiano Reggiano.

Step 2: Make the breadcrumb mixture
Heat a large pan to medium-low and sauté the minced garlic in 3 tablespoons of extra virgin olive oil until fragrant, about 2 minutes. Add 1/3 cup breadcrumbs, 1 tablespoon lemon juice, the parsley, 2 teaspoons dried oregano, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt, and the grated Parmigiano Reggiano. Mix well, then remove from the heat and set aside.

Step 3: Prepare the shrimp
Pat dry 1.5 pounds of colossal peeled and deveined shrimp with paper towels, then season with salt and pepper to taste. Arrange the shrimp in an oven-safe baking dish or large pan with the tails pointing up.

Step 4: Assemble the dish
Top the shrimp with the breadcrumb mixture and pour 3/4 cup low sodium chicken stock around the shrimp.

Step 5: Add butter and oil
Top the shrimp with 6 tablespoons of cubed cold butter and drizzle a couple of tablespoons of extra virgin olive oil on top of the breadcrumbs.

Step 6: Bake the shrimp
Bake in the oven for 10 minutes or until the shrimp are cooked through.

Step 7: Broil for a golden top
After 10 minutes, move the baking dish to the top rack and broil for 1 to 2 minutes or until browned. Watch carefully to prevent burning.

Step 8: Serve and enjoy
Remove the shrimp from the oven and serve on plates with lemon wedges and a spoonful of the garlicky pan sauce. Serve with crusty bread to mop up the sauce.