SHRIMP DE JONGHE****

l-l/4 lbs. (20-24 per lb.) shrimp, shelled and deveined
l stick butter, softened
2 med garlic cloves, minced and mashed to a paste with a pinch of salt
2 tbsps. med dry Sherry
l/2 cup fine dry bread crumbs
l/4 finely chopped fresh parsley
l/4 cup sliced almonds, lgihtly toasted
Heat oven 400. Blanch shrimp in boiling salted water 30 seconds, then drain in a colander and rinse under cold water until cool. Pat shrimp dry and arrange in l layer in a butterd l qt5. greatin dish or other ovenproof dish. Stir together butter, galric pasgte and Sherry until blended. Stir in bread crumbs, parsley and salt & pepper to taste. Dot shrimp with crumb mixture and sprinkle with almonds. Bake shrimp until just cooked through and topping is lightly browned about l5 mins.
Serves 4 as a first course Gourmet August 2000