Clean and devein large shrimp, leaving the shells on for flavor and presentation if desired.

In a bowl, combine breadcrumbs, minced garlic, chopped parsley, dried oregano, grated Parmesan cheese, lemon zest, salt, and pepper. Drizzle with olive oil and mix until the breadcrumbs are evenly coated and slightly moistened.

Preheat the oven to 400°F (200°C). Arrange the shrimp in a single layer in a baking dish or on a baking sheet.

Spoon the breadcrumb mixture generously over each shrimp, pressing lightly to adhere.

Bake in the preheated oven for about 10-12 minutes, or until the shrimp are cooked through and the topping is golden brown and crispy. Alternatively, broil for a few minutes at the end to achieve a crispy topping.

Remove from the oven and let it cool slightly. Serve the Shrimp Oreganata hot as an appetizer or main dish, garnished with additional chopped parsley and lemon wedges if desired.