2 lb Raw shrimp
1 1/2    Sticks butter
2 c  Fine dry bread crumbs
1/2 c  Finely chopped parsley
4    Cloves fresh garlic, pressed
Salt and pepper to taste
1 c  Dry sherry

Shell and devein shrimp. Toss into boiling water, return to boil and cook
for about 2 minutes until shrimp turn all pink. Drain. In large skillet
melt 1 stick butter (1/2 cup) over low heat. Add bread crumbs, parsley,
garlic and salt and pepper. Stir a few minutes over low heat; pour in
sherry and cook 1 minute more. Place alternate layers of shrimp and bread
crumbs in well-buttered gratin dish, ending with bread crumbs. Dot with
remaining butter. Bake at 350 degrees for 10 to 15 minutes.