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
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
The Hurricane Restaurant, St.Pete Beach, Florida