With last week’s warmer temperatures here, I was absolutely craving a really great grilled meal.  Unfortunately, we’re in between grills right now (though we just bought a beautiful new Weber over the weekend – thanks for the recommendations on the Facebook page everyone!) and even though the evening weather was perfect for grilling, I had indoor meals planned all week.  Which is not to say that I was disappointed by the circumstances because this garlicky shrimp with buttered crumbs was one of the meals I had planned and it turned out to be a fantastic and relatively quick meal to pull together.

Sautéed shrimp, an ample amount of garlic, and a light sherry sauce topped with toasted buttered bread crumbs and set over some linguine is the perfect meal for a busy weeknight or even to serve to guests.  The recipe calls for some French bread to be used to make the bread crumbs, which I had in the house, but you can certainly use panko bread crumbs instead.  The only thing I did differently from the original recipe was that I thinned out the sauce a little with some chicken broth and extra lemon juice so that it would coat a small serving of pasta.  Whether you serve it over pasta or with rice on the side, I’m sure you’ll love this shrimp dish as much as we did!