4 tbsp. olive oil
8 jumbo shrimp (peel, devein)
2 lg. ripe tomatoes (dice small)
2 tsp. fresh chopped parsley
1 1/2 tbsp. minced garlic
2 tsp. minced fresh basil
1/4 tsp. oregano
Splash brandy
2 tsp. white wine
Juice from 1/2 lemon
3 tbsp. dry sherry
1 (8 inch) loaf French bread
1 c. shredded Monterey Jack cheese

Make slice in the middle of the loaf of bread (leave whole). Brush inside with garlic and oil. In medium hot pan add oil and saute shrimp lightly. Add the next 5 ingredients and cook for 1 minute. Add brandy. Let flame.

Add wine, lemon juice and sherry. Let reduce until only a small amount of liquid. Place shrimp into bread standing up. Pour 1/2 mixture over the top of the shrimp. Top with cheese. Bake at 350 degrees until cheese is melted. Serve with remaining sauce.