4 tablespoons Butter 1/2 stick — melted
2 teaspoons Garlic — chopped
¼ cup Scallions — minced
½ cup Mushrooms, Button — coarsely chopped
½ teaspoon Salt
½ teaspoon Salt
½ teaspoon Pepper
2 tablespoon Canola oil
1 pound Shrimp — large about 24 shelled
1 cup Bread Crumbs, fresh — from about 3/4 slice white bread processed in a food processor
¼ cup Dry white wine

Mix the butter in a large bowl with the garlic, scallions, mushrooms, salt, pepper, and 1 T of the oil. Add the shrimp and toss to mix well. Divide the mixture amond four individual gratin dishes with about a 1 cup capicity, or spoon into one large gratin dish or a shallow baking dish.

In another bowl, toss the bread crumbs with the remaining 1 T oil, so that they are lightly coated but still fluffy,. Sprinkle the crumbs over the shrimp mixture and pour the wine whine on top.

About 30 minutes before serving time, heat the oven to 425F. When the oven is ready, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the topping is nicely browned and the shrimp are just cooked through. Serve immediately.