Jumbo Shrimp Oreganato

1 lb. raw jumbo shrimp, peeled and deveined (about 16 per lb.)
1 cup flour
4 eggs, beaten
2 cups dry breadcrumbs mixed with 1 T. dried oregano, 1 tsp. salt, ½ tsp. ground black pepper, ½ tsp. paprika, ¼ cup finely chopped Italian parsley
2 T. olive oil
2 T. melted butter

Clean shrimp, pat dry with paper towels.
Have the flour ready in a bowl. Have the eggs beaten in a separate bowl. In another bowl, combine the breadcrumbs with oregano, salt, pepper, paprika, and parsley.
Combine the oil and butter in another bowl.
Dip each shrimp in the flour, then eggs, then breadcrumb mixture. Place the shrimp in a 1” deep baking dish. When all the shrimp have been dipped, drizzle lightly with oil and melted butter combo. Bake in preheated 375o oven for 10 minutes or until shrimp are pink and cooked through and breadcrumbs are golden. Serve at once. Serves 4.