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

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Instructions

1. Remove the woody stem from and wash the Portabella Mushroom.
2. Sauté the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove.
3. Sauté shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter.
4. Plate with the sautéed shrimp on top of mushroom. Squeeze fresh lime onto the shrimp and add parmesan cheese on top with toasted garlic bread and enjoy.