Preheat the oven to 450F, line a sheet pan with parchment paper.
Peel, devein, and butterfly the shrimp open, leaving the tails on.
Place the shrimp in a large bowl and toss gently with wine, lemon juice, salt, crushed red pepper flakes, oregano, and minced garlic. Set aside.
In a mixing bowl combine the breadcrumbs, parsley, Parmesan cheese lemon zest and 1 tbsp olive oil.
Prepare the garlic bread: Slice the loaf in half lengthwise and open it so the cut sides are facing up.
In a small bowl, mix together the softened butter, olive oil, garlic, oregano and salt.
Spread the butter mixture onto both halves of the bread. Place the top half of the bread onto the bottom half.
Make 1-inch thick slices into the bread, only cutting through ¾ of the way so that the bread stays together. Wrap tightly in foil. Set aside.
Add the shrimp to the sheet pan and arrange in a single layer.
Spoon the breadcrumb mixture over each shrimp and drizzle the top with 1 tbsp olive oil.
Place the shrimp and garlic bread in the oven and bake until the shrimp are cooked through, about 8 minutes.
Remove the garlic bread.
Broil the shrimp on high for 2 minutes until the breadcrumbs are golden brown.
Serve with a squeeze of fresh lemon juice, and garlic bread