shrimp, in shells
meat sauce (see description)
bread, cut into triangle halves
Poach the shrimp in simmering water for 5 minutes. Drain and remove shells and devein. Set aside.
Heat meat sauce and wine in saucepan. Add the 1 clove of garlic.
Trim the crusts from the bread. Melt butter in skillet and add 1/2 teaspoon of garlic. Saute bread until golden.
Place 6 shrimp in each of 2 au gratin dishes. Cover with hot meat sauce. Arrange 2 garlic bread slices like wings in center of each dish. Heat in oven for 10 minutes, until sauce is bubbly.