Your guests will rave as they taste this delicious garlicky shrimp dish with a hint of sherry.  It was my Dad’s favorite.  Use a sherry you would drink – not cooking sherry for the authentic taste of this dish.  Don’t forget the lemon wedges and hot sauce. (Optional) 

Ingredients

2 lbs small to medium cooked  shrimp, shelled and deveined

3 sticks of salted butter, softened 

2 cups of fine dry Italian bread crumbs

1/3 cup of dried parsley

4 garlic cloves, minced

1 cup of dry Sherry

1 teaspoon of salt

dash of red pepper flakes

dash of paprika

4 lemons, cut in wedges

Preheat oven to 375 degrees.  Butter a shallow casserole dish large enough to hold the shrimp in one layer.  Placed the cooked (thawed if necessary) shrimp in one layer in the dish.

In a bowl stir together butter, bread crumbs, parsley Sherry, garlic, red pepper, and paprika until blended.

Spoon bread crumb mixture over shrimp and smooth down

Sprinkle top with a dash more paprika if desired

Bake until crumbs are golden brown and sizzling about 45 minutes

Serve with wedges of fresh lemon

serves 6-8