Jumbo Shrimp Parmigiana

2 lbs. raw jumbo shrimp (11-15 per pound), peeled and deveined (if jumbo aren’t available, use the largest shrimp you can find)
2 cups flour
3 eggs, beaten
2 cups seasoned bread crumbs
1/2 cup vegetabe or canola oil
2 cups basic tomato sauce
1/2 lb. shredded mozzarella
1/2 cup grated Romano cheese
1 T. dried oregano
1/4 cup chopped fresh parsley

Clean shrimp: pat dry. Dredge shrimp in flour, dip in beaten eggs, and then in seasoned bread crumbs. Shake off excess crumbs. When all the shrimp are breaded, heat oil in a large skillet. Fry shrimp, 4-5 at a time until golden brown, (it is not necessary to cook through, since they will be bake further), remove to a baking pan in a single layer. Top with tomato sauce, mozzarella, Romano cheese and dried oregano. Bake, uncovered, in a preheated 400 degree oven for 10 minutes or until cheese is melted. Top with chopped fresh parsley. Serves 8 (allows 3-4 shrimp per person).

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