NYT Cooking on Instagram: "Here’s how to make @annafgass’s Sheet-Pan Shrimp Oreganata: • ¼ cup unsalted butter • 1½ pounds large tail-on shrimp (about 24), peeled and deveined • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided • Kosher salt (such as Diamond Crystal) and pepper • 1 lemon • ¾ cup dried bread crumbs • ¼ cup flat-leaf parsley leaves, finely chopped • 2 garlic cloves, minced • 1 tablespoon dried oregano • ⅓ cup white wine Heat the oven to 450 degrees and position a rack in th