2 lbs. lg. or jumbo shrimp
4 tbsp. cooking sherry
1/2 lb. butter
2 to 3 c. soft bread crumbs
1/4 tsp. garlic powder
1/2 tsp. Worcestershire sauce
1 tbsp. parsley, chopped
1 pinch tarragon leaves
1 pinch sweet basil
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan cheese

Have shrimp steamed at fish market. If unable to do this, add a pinch of caraway seed, dash of salt and celery greens to water and bring to a boil. Add shrimp and cook until it turns pink. Remove shells and clean.

Combine first 10 ingredients and mix thoroughly until mixture becomes a paste. Form a roll, wrap in wax paper and chill until it is firm enough to slice. This can be made several hours before preparing casserole.

Place cooked shrimp in a casserole; cut paste into slices and place on top of the shrimp. Sprinkle Parmesan cheese over the shrimp and paste and bake at 375 degrees until lightly browned on top.

Good served with new potatoes, asparagus and a fruit salad.