Remove the woody stem from and wash the Portabella Mushroom.
Sauté the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove.
Sauté shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter.
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.
This recipe has been updated and may differ from what was originally published or broadcast.
The Hurricane Restaurant, St.Pete Beach, FL