2 lb. uncooked medium shrimp (peeled and deveined)
5 cloves garlic, minced
1 1/2 cups (3 sticks) butter
2 cups bread crumbs (fresh or packaged)
1/4 cup white wine or sherry
2 tbsp. fresh parsley
5 sprigs fresh thyme (optional)
salt and pepper, to taste

Preheat oven to 325°F. In 13x9-inch glass baking dish, spread shrimp into one even layer and salt and pepper to taste.

Chop parsley and leaves from thyme sprigs (or you can use dried herbs). In medium saucepan, melt butter. Add remaining ingredients (except shrimp) and stir to combine. Crumble the topping over the shrimp.

Bake at 325°F for 20 minutes. Delicious!

Note: It is best to use uncooked shrimp due to the fact that shrimp cooks very quickly and if pre-cooked shrimp is used, it will get rubbery from overcooking.

Submitted by: Cindy Michalak