1 (8 ounce) package cream cheese, softened
8 ounces sliced provolone cheese
1 pound small shrimp, peeled and deveined
1 cup chopped green bell pepper
1 cup chopped onion
1 cup sliced mushrooms
2 cups shredded Cheddar cheese
In a large plastic bowl, mix cream cheese and provolone cheese. Brush generously over shrimp and broccoli. Mix with green pepper and onions; sprinkle with mushrooms and cheese.
Cover aluminum foil. Place remaining ingredients in a separate small plastic bag; remove from refrigerator. Pat shrimp and broccoli into a medium-sized mixing bowl. Fill shallow plastic containers with cream cheese mixture.
Cover mat with aluminum foil. Place shrimp and broccoli on ice in shallow plastic containers.
Refrigerate for several hours. Remove shrimp from marinade and crack shell and set aside. Remove broccoli and discard.