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Gambas al Ajillo (Spanish style garlic shrimp)1 cup olive oil (preferably Spanish) 1 cup dry Sherry 12 large garlic cloves, crushed 2 tsp dried fine herbs or a mixtureof parsley, chervil, tarragon, and chives 3 pounds small shrimp, shelled and, if desired, deveined French bread as an accompaniment
Directions: Divide the shrimp and the marinade among 6 gratin dishes and broil the shrimp under a preheated broiler about 4 inches from the heat, turning them once, for 5 minutes, or until they are pale golden. Serve the shrimp with the bread. Serves 6. 
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