SHRIMP DE JONGHE                       Servings:  6

1   lg.clove  garlic, mashed                     juice of 1 lemon
1   c.        butter, softened         2 lbs. cooked, peeled, deveined shrimp
1/4 tsp.      dried tarragon           1/4 tsp.  dried marjoram
3   c.        fine dry bread crumbs              parsley, chopped

	Combine garlic, butter, tarragon and marjoram, and cream until blended
well.  Add bread crumbs and lemon juice.  Alternate layers of shrimp and
bread crumb mixture in buttered baking dish sprinkling parsley over each
layer.  Bake at 375F for 20 minutes or until heated through.  Serve
immediately.

Source: Natalie Oppenheim.