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This late 19th century shrimp dish orginated from the De Jonghe Hotel in Chicago.
1 1/4 pounds large shrimp in shells (21-25 per pound), peeled and deveined
2 medium garlic cloves
salt
1 stick (8 T) unsoftened butter, softened
2 T medium-dry sherry
1/2 cup fine dry bread crumbs
1/4 cup finely chopped fresh flat-leaf parsley
Freshly ground black pepper
1/4 cup sliced almonds, lightly toasted
Put a rack in the middle of oven and preheat oven to 400°f. Butter a 1-quart gratin dish or other shallow baking dish.
Blanch shrimp in a 21/2 to 3-quart saucepan of boiling water fo 30 seconds, then drain in a colander and rinse under cold water until cool. Pat shrimp dry and arrange in one layer in buttered baking dish.
Mince and mash garlic to a paste with a pinch of salt, then stir together with butter and sherry in a medium bowl until blended. Stir in bread crumbs, parsley, salt and pepper to taste. Dot shrimp with crumb mixture and sprinkle with almonds.
Bake until shrimp are just cooked through and topping is lightly browned, about 15 minutes. Serve with lemon wedges.
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