Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        medium shrimp -- raw
                        deveined
   1      gallon        :boiling water mixed with
   2      tablespoons   salt
   1 3/4  cups          fine -- soft bread crumbs
   3      tablespoons   minced parsley
   2      tablespoons   fresh or frozen chives
   1      teaspoon      minced fresh tarragon -or-
     1/4  teaspoon      - crumbled leaf tarragon
   1      teaspoon      minced fresh marjoram -or-
     1/4  teaspoon      - crumbled leaf marjoram
   1      teaspoon      minced fresh chervil -or-
     1/4  teaspoon      - crumbled leaf chervil
   1      medium        garlic clove -- peeled and minced
   2      medium        shallots -- peeled and minced
     1/2  cup           unsalted butter -- at room temperature
   2      tablespoons   lemon juice
   2      tablespoons   dry sherry
     1/4  teaspoon      salt
     1/8  teaspoon      freshly ground black pepper

Preparation:

PREHEAT THE OVEN TO 375F Parboil the shrimp in the boiling salted water for 2 minutes. Drain the shrimp well and reserve. Toss the crumbs with the parsley, chives, tarragon, marjoram, chervil, garlic and shallots. Add the butter, lemon juice, sherry, salt and pepper. Cream the mixture well, until it forms a fairly smooth paste. Arrange the shrimp in a well-buttered 1-quart au gratin pan or shallow casserole. Spread the crumb mixture on top as evenly as possible. Bake uncovered for about 25 minutes, until bubbly and lightly browned. Serve with a tartly dressed crisp green salad. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK