-
1
Cook shrimp in a 4-quart pot of boiling salted water* (see note at below) until just cooked through, about 1 1/2 minutes.
-
2
Drain shrimp in a colander, then immediately transfer to a large bowl of ice water to stop cooking.
-
3
Preheat oven to 350u00b0F.
-
4
Mash garlic to a paste with 1/4 teaspoon salt using a mortar and pestle (or mince and mash garlic with salt using a large knife), then stir together with fresh and dried herbs, shallot, onion, 1 1/2 sticks (3/4 cup) butter, 1 cup bread crumbs, nutmeg, mace, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
-
5
Melt remaining 1/2 stick butter and stir together with remaining 1/2 cup bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to make topping.
-
6
Arrange shrimp in 1 layer (slightly overlapping if necessary) in a buttered 3-quart flameproof gratin dish or other wide shallow ceramic baking dish.
-
7
Cover with herbed breadcrumb mixture, then sprinkle with topping.
-
8
Bake in upper third of oven until golden, about 15 minutes.
-
9
Turn on broiler and broil until crumbs are golden brown, about 2 minutes.
-
10
*When salting water for cooking, use 1 tablespoon for every 4 quarts water.
