| 2 | cloves garlic, minced |
| 2 | tablespoons butter or margarine |
| 2 | pounds uncooked, medium shrimp |
| 1/2 | cup white wine, or chicken broth |
| 2 | cups Monterey Jack cheese, shredded, about 8 ounces |
| 2 | tablespoons minced fresh parsley |
Peel and devein shrimp. In a skillet over medium heat,
saute garlic in butter for 1 minute.
Add shrimp; cook for 4 - 5 minutes or until pink. Using a slotted spoon, t
ransfer shrimp to a greased
11-in x 7-in x 2-in baking dish; set aside and keep warm.
Add wine or broth to the skillet; bring to a boil.
Cook and stir for 5 minutes or until sauce is reduced. Pour over
shrimp; top with cheese and parsley.
Bake, uncovered, at 350 degrees for 10 minutes or until cheese is melted.
Serve with rice or angel hair pasta.