2 lb. cooked, cleaned shrimp (26 to 30 count)
1/2 cup unsalted butter
3 cloves minced garlic
2 tablespoons fresh finely chopped onion
1 tablespoon seasoned salt
1 cup fresh finely grated
Parmesan cheese or Romano cheese
Melt butter in large frying pan. Lightly saute minced garlic and onion. Add shrimp and toss until shrimp is heated and lightly browned. Transfer shrimp and liquid to a warm chafing dish and sprinkle with Parmesan or Romano cheese. Serve with toothpicks.
Serves 10 as an appetizer.