Cheesy Garlic Shrimp Appetizer

Servings: 20 -25 count butterflied shrimp 1 lb 20-25 count large shrimp, peeled and deveined (tails on or off) 1/4 to 1/3 cup mayonnaise Garlic powder, to taste Black pepper, freshly ground, to taste 4 oz Mexican blend shredded cheese Fresh parsley, finely chopped (optional garnish)


Prep: Preheat Oven to 350˚F. Line a rimmed baking sheet (I used a silpat liner). Pat dry shrimp with paper towels then butterfly using a sharp paring knife.


Cut about halfway into the shrimp along the inside curved center of the shrimp then fan shrimp open and lay it cut-side-up on baking sheet.

Use a butter knife or basting brush to spread 1/4 to 1/2 tsp of mayo onto each shrimp.

Season shrimp with garlic powder and black pepper. Divide the cheese evenly over the shrimp and bake at 350˚F for 10-12 minutes, depending on size of shrimp.

Butterflied shrimp cook quickly and if you overcook shrimp, they will toughen so remove 1 shrimp and test for doneness at 10 minutes. Transfer to a serving platter and enjoy!

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