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Ingredients:

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  12 ounces Contessa (any size) Cooked Tail-Off Shrimp, thawed

  
  


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  8 ounces swiss cheese, grated

  
  


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  8 ounces gruyere cheese, grated

  
  


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  2 tablespoons cornstarch

  
  


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  1 cup dry white wine (Pinot Grigio)

  
  


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  1 tablespoon lemon juice

  
  


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  1 teaspoon dry mustard

  
  


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  2 tablespoons chopped fresh chives

  
  


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  1 French baguette cubed, then toasted

  
  

Steps:

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  In a medium sized bowl, combine cheese and cornstarch. Toss together until completely mixed. Set aside.

  
  


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  In a medium saucepan, combine wine and lemon juice. Bring to a simmer over medium-low heat.

  
  


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  Gradually add the cheese mixture a handful at a time while slowly stirring. Do not bring to a boil. Reduce heat if necessary.

  
  


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  Continue stirring until all the cheese has melted and mixture is smooth.

  
  


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  Add the dry mustard and chives. Stir and mix thoroughly for 1 minute.

  
  


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  Pour into a fondue pot or serving bowl. Serve immediately. Dip shrimp and toasted baguette cubes into fondue pot and enjoy!