Lino's Shrimp de Jonge


2lb large shrimp – 16 to 20 per lb size – shelled and deveined
8-10 garlic cloves, finely chopped
1 ½ teaspoons salt
Finely chopped fresh Parsley to taste
1lb butter, softened
1 ½ cups fine dry bread crumbs
½ teaspoon black pepper


Cook shrimp in a 4 quart pot of boiling salted water ( tastes like the sea) , just until cooked through about 1 ½ minutes. Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
Preheat oven to 350.
Stir together garlic, salt, parsley, 1 ½ sticks ( ¾ lb ) butter, 1 cup bread crumbs,
¾ teaspoon salt, and ¼ teaspoon pepper.
Melt remaining ½ stick butter and stir together with remaining ½ cup bread crumbs,
½ teaspoons salt, and ¼ teaspoon pepper to make topping.
Arrange shrimp in 1 layer (slightly over lapping if necessary) in a buttered 3 – quart flameproof gratin dish or other wide shallow ceramic baking dish. Cover with herbed breadcrumb mixture, then sprinkle with topping. Bake in upper third of oven until golden, about 15 minuted. Turn on broiler and broil until crumbs are golden brown, about 2 minutes.