• Preheat the oven to 475°.
• Zest the lime and slice in half. Slice one lime half into six wedges. *Reserve four wedges for garnish.
• Peel, crus, and finely dice the garlic.
• Wash and dry the jalapeños and slice into thin rounds. 
• Wash, pat dry, and coarsely chop the cilantro. You should have about 1/3 cup. *Reserve 1 tbsp for garnish.
  
• To a medium bowl add the cleaned, dry shrimp.
• Add garlic, ½ of the lime zest and ½ the cilantro to the shrimp.
• Add 1 tbsp olive oil and ½ tbsp melted butter to the bowl with the shrimp.
  
• Squeeze juice from the lime half plus two wedges over the shrimp, mix and allow it to marinate for a few minutes while you prepare the pan and topping.

Prepare the Panko Topping for Baking on the Shrimp. (Scroll down for instructions for serving leftover)

• Add the panko, 2 tbsp melted butter, cilantro, and remaining lime zest to a bowl and stir. Add salt and pepper to taste.
  

Prepare the Skillet

• Lightly oil the bottom of a cast-iron skillet and line with jalapeno slices. I use a #8 Cast Iron Skillet.
  
• Place the shrimp in a flat, single layer on top of the jalapenos, and pour the marinade over the top. (Overcrowding the pan will cause them to be a little soggy, but still delicious!)
  
• Spoon panko topping over the shrimp and add a drizzle of olive oil over the top.  (If you are serving a portion of the dish as leftovers, set aside some of the panko topping.)
• Bake the shrimp skillet in the preheated 475° oven for seven to ten minutes, or until shrimp are pink. If you're not sure, remove one and cut it in half after seven minutes. If it is cooked, it will be pink and slightly white in the center.
  

To Prepare Panko Topping to Serve Leftover

• Brown panko and butter in a skillet over medium-high heat until lightly toasted. Mix in the cilantro and zest and set aside. When cool, place toppings in zip-top or small containers to top the shrimp later!