From: Chef Michael Galen, The Bedford, Chicago. Yield: 4 to 6 servings. ½ cup toasted bread crumbs ¾ cup dry sherry ½ lb. unsalted butter 5 cloves garlic, minced 2 small shallots, minced 3 Tbsp. chopped tarragon 4 Tbsp. chopped parsley as needed, seafood seasoning 4 Tbsp. extra-virgin olive oil 1 lb. peeled head-off shrimp 4 Tbsp. chopped chives Spread bread crumbs on a sheet lined with parchment paper and bake at 350°F until golden brown. While ...
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