2 tbsp butter
2 pounds uncooked shrimp (21-25 per pound), peeled and deveined
2 garlic cloves, minced
1/2 cup white wine or chicken broth
2 cups shredded Monterey Jack cheese
2 tbsp minced fresh parsley
Hot cooked linguine, optional
Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; saute shrimp and garlic just until shrimp turn pink, 3-5 minutes. Using a slotted spoon, transfer to a greased 11x7-in. baking dish.
Add wine to skillet; bring to a boil. Cook until liquid is reduced by half; pour over shrimp.
Sprinkle with cheese and parsley. Bake, uncovered, until cheese is melted, 8-10 minutes. desired, serve over linguine.