• Preheat the oven to 400 degrees F. Line a sheet pan with foil and grease it with cooking spray.
• Keeping the shells and tails attached, rinse the shrimp and remove any veins or specks of sand. Pat the shrimp dry with paper towels. Place the seafood on the foil-lined pan, with the shells down and the meat up. Wash your hands.
• Grate the Parmesan and Romano, if needed. (I use my blender.) Rise the parsley and pat it dry. Chop up the parsley leaves until you have a tablespoon of them.
• Add the bread crumbs to a medium mixing bowl. Add the Parmesan, Romano, white wine, lemon juice, olive oil, parsley, garlic powder and paprika. Toss with a fork to combine, making sure the bread crumbs are evenly dampened.
• Use a large spoon or scoop to place about ⅓ cup of the bread crumb mixture on top of the entire surface of each shrimp scampi. Dampen your hands with water and mound the crumbs on top of the shrimp (scoop up the bread crumbs from the pan as needed) and pat the topping down so it stays in place. It's okay to have some bread crumbs that stay on the pan during baking. (See notes.)
• Slice three tablespoons of butter into squares and top each stuffed shrimp with at least one pat of butter. (Use all the butter.) Sprinkle on some more paprika and bake, uncovered, for 21 minutes or until the crumb topping is golden brown and the shrimp is white, firm and cooked through.
• Squeeze extra lemon juice over the shrimp and serve with lemon butter for dipping. Store any leftovers in the refrigerator for up to four days.

For the lemon butter

• Cut 6 tablespoons of butter into squares. Place the butter in a microwave-safe bowl and cover it with wax paper. Heat on high for 40 seconds, then stir. If the butter isn't melted yet, you can heat it for another 10 seconds or so as needed.
• Squeeze in a tablespoon of lemon juice and whisk to combine.