1 lb Large shrimp 1/4 cup Dry white wine 1/4 tsp salt dash Ground Red Pepper 4 tbsp Butter or margarine (1/2 stick) 1 cup Fresh Breadcrumbs (2 slices) 1  Garlic Clove, minced 1 tbps Parsley, chopped   Shell and de-vein shrimp; rinse with running cold water and pat dry with paper towels. Preheat oven to 425 F. In 12" x 8" baking dish, place shrimp in single layer. Pour in wine; sprinkle shrimp with salt and pepper and ground pepper.  In 10" skillet over medium heat, in hot butter or margarine, cook bread crumbs and garlic until crumbs are golden brown. Remove from heat; stir in parsley.  Sprinkle crumb mixture over shrimp. Bake 10 minutes or until shrimp are tender.