Shrimp Richert in Sherry (1965)

• 5 lbs raw shrimp
• 1 1/2 cups butter, melted
• 3/4 cup chopped chives or green onions
• 1/2 cup California sherry
• 1/2 cup lemon juice
• 1/2 cup French bread crumbs
• 1/4 cup almonds, toasted, slivered
• 1/4 tspn salt
• 1/4 tspn pepper

Shell and devein shrimp. Arrange shrimp close together in a single layer in a shallow baking dish.

Combine butter, lemon juice, chives, salt and pepper. Pour mixture over shrimp. Top with bread crumbs, and sprinkle with sherry. 

Bake in a hot oven (400 degrees) for 20 minutes. Sprinkle with almonds over shrimp the last 5 minutes of baking.  Serves 10 to 12. 

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Nino Concannon Radisch of Concannon Vineyard.)