3 lbs. shrimp, cooked
1 c. bread crumbs
1 tsp. salt
2 cloves garlic
1 c. butter
1/8 tsp. red pepper
1/8 tsp. paprika
1/4 c. parsley, chopped
2/3 c. white wine of leftover Champagne

Cream together garlic, salt and butter. Add bread crumbs, seasonings, parsley and wine. Mix well. Butter a 2 quart flat baking dish. Place a layer of shrimp on the bottom, then spread a layer of de Jonghe mix on top. Alternate layers until all shrimp is gone, ending with bread crumb mix on top. Bake in 375 degree oven for 15 to 20 minutes.

I serve this with a side dish of Meatless Spaghetti in a Seasoned Sauce and a nice tossed salad.