3 garlic cloves, minced 2 tablespoons butter 2 pounds uncooked medium-sized shrimp, peeled and deveined 1/2 cup white wine or chicken broth 2 cups (8 ounces) shredded Monterey Jack cheese 2 tablespoons minced fresh parsley In a skillet over medium heat, sauté garlic in butter for 1 minute. Add shrimp. Cook 4 to 5 minutes or until pink. Using a slotted spoon, transfer shrimp to a greased 12 by 7 by 2-inch 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 in a 350-degree oven for 10 minutes or until cheese is melted. Makes 6 servings. Good over pasta or rice.
