Lemon Shrimp Scampi with Artichokes

INGREDIENTS

2 tbsp

Italian-style breadcrumbs

1/4 cup

plus 1 teaspoon extra-virgin olive oil

1 tsp

finely grated lemon zest, plus 1 lemon, thinly sliced

5 cloves

garlic (1 grated, 4 minced)

2 tbsp

grated parmesan cheese

1 9 ounce package

frozen artichoke hearts, thawed

Kosher salt

sprigs fresh oregano

4 tbsp

unsalted butter, quartered 1 1/2 pounds large peeled and deveined shrimp

1/4 tsp

red pepper flakes

1/4 cup

finely chopped fresh parsley

1/2 cup

dry vermouth or dry white wine