In a bowl, add cream cheese, garlic, chives, and salt. Mix well to combine. Transfer to a plastic bag or piping bag and place in the fridge until ready to use.

Cut the whiskers of the shrimp, wash and pat dry.

Butterfly the Shrimp: Using kitchen scissors, cut though the length of the shell along the back from the opening next to the head up to the tail. Remove the vein using a toothpick or the tip of the knife. Slice the meat at the center to divide it into 2 halves almost all the way through. Open up the shrimp and lay it flat and gently press so it stays that way.

Arrange butterflied shrimp on a baking sheet lined with aluminum foil on a single layer.

Pipe each shrimp with the cream cheese filling just enough to fill the top. Spread it using the back of a spoon. Add some shred of quick-melt cheese on top.

Bake the shrimp in a preheated oven at 200°C for 7-10 minutes or until the shrimp are cooked.

Transfer the shrimp to a serving dish. Sprinkle with chopped parsley and serve while still warm.