Gambas al Ajillo (Spanish style garlic shrimp)

Ingredients:
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:
In a large shallow bowl whisk together the oil, the Sherry, the garlic, the fine herbs, and salt and pepper to taste, add the shrimp, and let them marinate, turning them, for at least 4 hours or overnight.

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.