1 lg. clove of garlic, mashed
1 c. butter, softened
1/4 tsp. dried tarragon
1/4 tsp. dried marjoram
3 c. fine dry bread crumbs
Juice of 1 lemon
2 lb. cooked shrimp peeled and devined
Chopped parsley

Combine garlic, butter, tarragon and marjoram; cream until blended well. Add bread crumbs and lemon juice; mix well. Alternate layers of shrimp and bread crumb mixture in buttered baking dish or 6 to 8 ramekins, sprinkling parsley over each layer. Bake at 375 degrees for 20 minutes or until heated through. Serve immediately. Serves: 6.