INGREDIENTS
½ cup butter
1 cup white wine
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined
¼ teaspoon cayenne pepper
1 cup Emmental cheese (shredded)
Salt and pepper to taste

DIRECTIONS
1.    Preheat oven to 450 degrees
2.    In a small saucepan over medium heat reduce the 1 cup white wine to approximately ½ cup.
3.    Add the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
4.    Add cayenne, salt, and pepper
5.    Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
6.    Top with shredded cheese
7.    Bake in preheated oven for 8 to 12 minutes or until the shrimp are pink and opaque.
Optional: serve over pasta

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