The frontispiece drawing for the cookbook portrays a well-toothed shark lying in a suckling-pig pose in the middle of a huge platter.

And, to turn the tables, or what's on the tables, there is the open jaw of a small requiem shark, menacing not so much by size as by the rows of replaceable teeth that move forward when working teeth break off.

These are two items on display in "The Marvelous Marauders," an exhibit that opened at the Library of Congress Monday and continues through April.

The exhibit is the work of Leonard Bruno, who pursued his research to the Baltimore fish market, where he didn't find shark meat, and to China town, where he did find shark's fin soup.

And, whatever you think, the Library's exhibit was not inspired by the phenomenal success of "Jaws," book or movie. That's not the province of the Library of Congress. But taking care of a senator's request for information is its function.

"We had this inquiry from Sen. Stone of Florida (Sen. Richard B. Stone) on the International Shark Attack File," explains Bruno, a special assistant in the Library's science and technology division.

The shark attack file, it turns out, had been funded by the Navy for nearly a decade until recently. It has pulled together data on shark attacks on human beings, such information as water temperature and movement.

Scientists study such data for information on shark psychology and behavior to help devise ways to minimize shark attacks, which maim or kill 25 to 30 persons a year around the world.

Without Navy funds, the file on shark attacks has been endangered. Bruno's report, to be considered by the Senate Appropriations Committee, recommends that the project be revied with federal funds and be given a new home in the federal government.

Out of this research has surfaced the exhibit now at the Library of Congress. It draws on Bruno's fascination with the sea marauders and on the Library's collection of photographs, books and journal articles - supplemented by a paperback edition of "Jaws," a label from a can of shark fin's soup and an enormous 4-million-year-old tooth among fossil specimens.

"The guy just pulled this out and handed it to me - and it's 70 million years old," says Bruno with wonder as he points to a specimen on loan from the Smithsonian.

The specimen dates from the Mesozoic era and is rare indeed. It shows the print outline of part of a shark's body and fin. Since sharks have no bones, there are no skeletons to be dug up millions of years later - just those enormous teeth, such as the one in the Library's exhibit that came from a shark estimated to stretch up to 90 feet in length as he roamed the seas 4 million years ago.

As for shark meat, the Shark Cook-book author recommends it as nutritious, of pleasing texture similar to swordfish and relatively cheap (85 cents a pound on the West Coast). Paula Anderson has recipes for such delicacies as shark chowder, shark kababs and shark avocado salad.