RVTV and The Cooking Ladies
Cheesy Shrimp Hors
D’Oeuvres
(Makes 3 to 4 servings)
12 raw medium-sized shrimp
(41-50 count)
12 mini toasts
1 mini-muffin tin (12-cup)
5/8 cup (150 mL) cheddar cheese, finely shredded
garlic powder
Peel and devein the shrimp.
Trim the mini-toasts to fit the bottoms of
the muffin cups. Place a mini-toast in each muffin cup.
Place 1 teaspoon (5 mL) of cheddar cheese on
top of each of the mini-toasts. Put a shrimp on top of
the cheese. Sprinkle each shrimp lightly with garlic
powder. Cover the garlic powder with 1 to 1 1/2
teaspoons (5 to 7.5 mL) of cheese. Remove any stray
pieces of cheese from the top of the muffin tin.
Preheat the barbecue on medium for 10
minutes. Turn the heat to low and place the muffin tin
on the grate.
Grill for 5 to 6 minutes with the lid closed
or until the shrimp is pink and the cheese is bubbling.
Remove the muffin tin from the barbecue and let it cool
for 3 or 4 minutes before removing the hors d’oeuvres.
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