Scampi - No.4

butterfly jumbo shrimp, 4 or 5 per person
flour
butter
garlic.
pale dry sherry to make a medium
salt to taste

Shell, de-vein, and wash shrimp.
Dredge in flour and sauté in butter to which you've added garlic.
When the shrimp are a bright golden color, pour in enough pale dry sherry to make a medium to thin gravy.
Add a dash of salt, to taste, just before removing from the heat.
Serve with plenty of bread to dunk in the gravy.

Serves