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.
This recipe has been updated and may differ from what was originally published or broadcast.
The Hurricane Restaurant, St.Pete Beach, FL
Mouthwatering Grilled Main Dishes