Ingredients:
1 pound shrimp
3 cups flour
3 eggs
¼ cup milk
1 cup seasoned Panco breadcrumbs
¼ cup freshly grated Romano cheese
1 cup extra virgin olive oil
3-5 cloves garlic, crushed

Method:
Preheat oven to 425. Over low heat add olive oil and crushed garlic to a small sauce pan. Let the garlic infuse in the oil for a ½ hour to an hour being careful not to let the garlic brown. Wash, shell and de-vein shrimp and pat dry.

Place 1 cup of flour in a pan and season with salt and pepper. In a small bowl, whisk together eggs and milk. In another pan or bowl mix together breadcrumbs and cheese. In batches, adding more four and seasoning as needed, place shrimp in flour and toss to coat. Dip in egg and milk mixture and roll in breadcrumb mixture.

Place in a single layer in an ungreased baking pan. Drizzle infused olive oil over the shrimp and sprinkle with freshly grated Romano. Bake for 20-30 minutes until just done. This dish also can be cooked over medium-high heat in a skillet on the stovetop. Reduce cooking time to 5-7 minutes.