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Preheat the oven to 450°F and 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, oregano, and minced garlic. Set aside.
In a mixing bowl, combine the breadcrumbs, parsley, Parmesan cheese, lemon zest, and 1 Tbsp olive oil.
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 in the oven and bake until the shrimp are cooked through, about 8 minutes.
Broil the shrimp on high for 2 minutes until the breadcrumbs are golden brown.
Serve with a squeeze of fresh lemon juice.