1. Preheat your oven to 375°F. Grease a muffin tin to prepare for the cornbread cups.
2. In a large bowl, combine cornmeal, flour, baking powder, and salt. Stir in buttermilk, melted butter, and egg until just combined. Be careful not to overmix, as this can make the cornbread dense.
3. Spoon the batter into the prepared muffin tin, filling each cup about halfway. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
4. While the cornbread cups are baking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Add shrimp to the skillet, seasoning with black pepper and red pepper flakes if using. Cook until the shrimp are pink and opaque, about 3-4 minutes per side.
6. Remove from heat and stir in grated Parmesan and chopped parsley. The Parmesan will melt slightly, creating a creamy coating for the shrimp.
7. Once the cornbread cups are cool enough to handle, gently remove them from the muffin tin. Fill each cup with the garlic Parmesan shrimp mixture.
8. Serve warm, and enjoy the delightful blend of flavors that capture the essence of both southern and Mexican cuisines.

Cooking tip: If you’re like me and prefer a bit of a kick, the red pepper flakes add just the right amount of heat to balance the savory elements.