In a skillet over medium heat, heat oil (reduce heat if it starts to smoke). Cook shrimp for 2 minutes until they are pink but still raw in the center. Add the garlic and cook an additional 1 minute. Drizzle with lemon juice and lightly season with salt and pepper. Set to the side.
In a small skillet melt the butter over medium low heat until just starting to bubble. Add the panko crumbs, stirring constantly, until lightly golden (about 5 minutes). Remove from the heat and add the parmesan and parsley. Continue stirring to incorporate. Transfer to a small bowl(this will help it cool off quicker and stop the browning process). Set to the side.
Mix the cornstarch with the cheese. Set to the side. In a heavy saucepan, add the wine and bring to a light simmer. Slowly add the shredded cheese, stirring in a circle 8 motion. You want to reach the consistency where the cheese sauce sticks to a spoon (you don’t want it too thick). If it gets too thick, add more wine to thin it out.
Use a shallow baking/quiche pan or individual gratin dishes. Add a layer of shrimp to the bottom of the dish. Pour the fondue over the shrimp. Top with buttered panko crumbs. Can be prepared a day ahead.
Preheat oven to 400 degrees. Bake for 10 minutes until bubbling and top is golden brown. You can do this while the steak is resting.