Preheat oven to 375 degrees. Butterfly shrimp then add to large bowl. Season with salt, pepper(s), and white wine (if using). Toss to coat and set aside.
While the shrimp marinates, combine bread crumbs, oil, garlic, parsley, oregano, paprika, and Parmesan (if using) in a medium bowl. Mix together well, mixture should be moist to the touch. Add more oil if need be.
Place shrimp, cut side facing up, on a large baking sheet. Spoon a portion of the breadcrumb mixture on top of each shrimp.
Pour broth around shrimp, making sure not to cover shrimp and wash away bread crumb mixture. Place in oven and bake for about 10-12 minutes or until shrimp are opaque and cooked through.
Transfer shrimp to serving plates and spoon the juice from the baking pan on top. Cut lemon into wedges and serve shrimp with lemon wedges.
Eat on its own or serve over pasta, rice or riced cauliflower. Buon appetito!
Nutritional information provided is an estimate and will vary based on cooking method and ingredients used. It's advised you calculate your own nutritional values if needed.