Shrimp DeJonghe Skewers

Shrimp DeJonghe originated in the late nineteenth or early twentieth century at DeJonghe’s Hotel and Restaurant in Chicago and has been a staple on Chicago steakhouse menus ever since. Traditionally prepared by baking whole, peeled shrimp in a mixture of garlic-laced bread crumbs, butter, and sherry, the dish can be served as a decadent appetizer or as a main dish over pasta.

The mixture of butter and bread crumbs lends itself especially well to the air fryer. Lacing the shrimp on s