Herb Broiled Shrimp This was one of my grandmothers Josephina's favorite recipes. Her version was full of dairy, but mine isn't (Sorry, Grandma…) Sourdough bread crumbs are excellent when available or if you have the time to make them. This dish is great with Tomato and Soy Mozzarella Polenta and steamed asparagus or the Steamed Broccoli in Basil, White Wine and Garlic Broth. The sauce is also great on broiled scallops or lobster. Makes 8 servings.
	Ingredients: 2 pounds large shrimp (16 to 20 per pound size) 1 teaspoon fresh lemon juice 1 teaspoon brandy, or cooking sherry 4 ounces soy margarine Sea salt and freshly ground black pepper 1 teaspoon minced fresh cilantro 1 teaspoon minced fresh tarragon 1/2 cup whole wheat bread crumbs 1 teaspoon minced fresh basil 1/2 teaspoon Old Bay Seasonings 1 clove garlic, minced 6 tablespoons white wine
	Instructions: 1. Clean and devein the shrimp, leaving the tail intact. To butterfly the shrimp, split them three quarters of the way through by following the vein line with a paring knife. 2. In a mixing bowl, combine the margarine with the cilantro, tarragon, basil, garlic, lemon juice and brandy. Season with salt and pepper. In another bowl, mix the bread crumbs with the Old Bay. 3. Preheat the boiler. Rub approximately 3/4 teaspoon of the margarine mixture on each butterflied shrimp. Sprinkle the bread crumbs over the shrimp and place on a nonstick baking sheet (with an edge). 4. Broil the shrimp for 3 minutes. Remove from the broiler, drizzle the wine over the shrimp. Set the oven to 400°F and bake the shrimp in the oven for 3 more minutes or until cooked through.

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