Ingredients:

• 2lbs. shrimp, peeled and deveined
• 1lb. fontina cheese, shredded
• 1lb. sharp white cheddar, shredded
• 8oz cream cheese
• 1 baguette loaf

Snail Butter:

• 1lb. butter, softened
• 3 tbsp garlic, chopped
• 2 tbsp shallots, minced
• 1/4 cup chardonnay wine
• 1 tbsp Ben's Heffer Dust
• 3 tbsp fresh parsley, chopped

Instructions:

• Pre-heat recteq to 400℉.
• In a medium bowl, combine all ingredients to prepare the snail butter.
• Using a mini muffin pan, add 1 tsp of the snail butter to each cup.
• Top the butter with 1 shrimp and a small amount of cream cheese.
• Top the shrimp with generous amounts of the shredded fontina and cheddar cheeses. 
• Cook for 8-10 minutes until the cheese melts and the brine has cooked through.
• Serve on sliced baguette.