What You Need
1 pound shrimp, shelled and deveined
1 stick butter
6 cloves garlic, minced
Worcestershire sauce, dash
Tobasco sauce, dash
1 tablespoon finely chopped parsley
Dill weed, a pinch
1 tablespoon capers (optional)
Parmesan cheese, grated
Preheat oven to 400 degrees.
Squeeze out excess moisture from shrimp with paper towels.
Melt butter in skillet and sauté garlic lightly, about 1 minute. Add Worcestershire and Tobasco sauces to taste. Add shrimp to skillet. Cook over medium low heat until shrimp turn pink.
Remove from heat and stir in parsley and dill.
Turn shrimp mixture into a baking dish, or individual au gratin dishes. Sprinkle on capers if using. Top with lots of grated parmesan cheese.
Bake until heated through, about 10 minutes. Serve with crusty French bread.