Cheesy Garlic Shrimp Appetizer

Preheat Oven to 350˚F. Line a rimmed baking sheet (I used a silpat liner).

Pat dry peeled and deveined shrimp with paper towels then butterfly shrimp with a sharp paring knife. Cut about halfway into the shrimp along the inside curved center of the shrimp then fan the shrimp open and lay it cut-side-up on a baking sheet. Note: If you’re leaving the tails on, they should be pointing upward. If you’re removing the tails, you can butterfly by slicing along the outside curve of the shrimp.

Use a butter knife or basting brush to spread about 1/4 to 1/2 tsp of mayo onto each shrimp. I like it with 1/4 tsp but adding more will give you a little more flavor.

Season the 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. Remember 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!