Shrimp Monterey

2 garlic cloves, minced
2 Tbsp butter
2 pounds uncooked medium shrimp, peeled and deveined
1/2 cup white wine or chicken broth
2 cups (8 ounces) shredded Monterey Jack cheese
2 Tbsp minced fresh parsley

In a skillet over medium heat, saute garlic in butter for 1 minute. Add shrimp; cook 4-5 minutes or until pink.
Using a slotted spoon, transfer shrimp to a greased baking dish; set aside and keep warm. Add wine or broth to the skillet; brink to boil. Cook and stir for 5 minutes or until sauce is reduced. Pour over shrimp; top with cheese and parsley. Bake uncovered at 350* for 10 minutes or until cheese is melted.