Prepare a compound butter from the butter, parsley, garlic, shallot, salt, and pepper by mixing all the ingredients with a rubber spatula until well combined and smooth. Spread the butter along the bottom of individual ceramic or metal ramekins. Arrange the snails on top of the butter in a single layer.
Bake the snails until the butter is bubbling and the snails are heated through, about 5 minutes. Strew the cheese over the top of the snails and continue baking until the cheese has melted. Serve immediately.