Supper Club Shrimp De Jonghe For 2 (Or 3) - cooking recipe

Ingredients

1 lb shrimp, cooked and peeled, about 40 medium (I like the tails removed, too)
1/3 cup plain dried breadcrumbs (like Progresso)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, softened
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 1/2 tablespoons minced chives
1 teaspoon minced onion
1/4 teaspoon Worcestershire sauce
4 tablespoons sherry wine
paprika
lemon (I personally like to squeeze a little lemon atop the finished dish) (optional)

Preparation

Combine the bread crumbs, salt and pepper and set aside.
Melt together the softened butter, olive oil, garlic, parsley, chives, onion and Worcestershire Sauce; set aside.
Preheat oven to 400 degrees F.
In a 1 quart baking dish (or 4 individual ramekins or large shells), toss the shrimp with the sherry.
Pour 2/3 of the butter-garlic mixture over shrimp, then top with the bread crumb mixture.
Drizzle remaining butter-garlic mixture over the crumbs and Bake at 400 degrees F until crumbs are lightly browned.
Lightly broil for a minute or 2 more if you like really crunchy crumbs.
I typically serve this with angel hair pasta tossed with olive oil and a little more garlic, salad, and a side of breath mints.