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Ingredients
- 6 ounces 51/60 gulf shrimp, peeled and deveined
- One 5-inch portabella mushroom cap
- 2 ounces garlic butter (homemade or store-bought)
- 1 tablespoon grated Parmesan
- Salt and ground pepper
- 1 to 2 slices garlic bread, for serving
Method
- Remove the woody stem from and wash the Portabella Mushroom.
- Saute the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove.
- Saute shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter.
- Plate with the sauteed shrimp on top of mushroom.
- Squeeze fresh lime onto the shrimp and add parmesan cheese on top with toasted garlic bread and enjoy.
