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.