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1 pound peeled cooked shrimp
2 tablespoons Cabot Salted Butter
4 ounces Cabot Mild Lactose-Free Cheddar, grated (about 1 cup)
1 cup Cabot Swiss cheese, grated
1/4 cup heavy cream
1/4 cup dry white wine
1 egg, lightly beaten
1/2 teaspoon dry mustard powder
Dash Worcestershire sauce
Salt and ground black pepper to taste

1. Cut shrimp into bite-size pieces, if large.

2. In medium saucepan over medium heat, melt butter. Add cheddar and Swiss cheeses, cream, wine, egg, mustard powder, and Worcestershire. Whisk slowly until cheeses are melted and mixture is smooth and slightly thickened (do not let boil).

3. Stir in shrimp and stir until heated through. Serve over toast or rice.