pat's Recipe

Grilled Portobello Caps with Shrimp

Category: Seafood Grilled

1 lb large shrimp, shelled and deveined
4 medium portobello mushroom caps (1 lb)
5 Tbsp olive oil
2 Tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup halved grape or cherry tomatoes
1/2 cup thinly sliced fresh basil leaves or
1 Tbsp dried basil

Prepare outdoor grill or preheat broiler. Thread shrimp onto skewers. Brush shrimp and portobello caps with 2 Tbsp of the oil. In a medium-sized bowl, whisk together the remaining 3 Tbsp oil, lemon juice, salt and pepper; add tomatoes and basil leaves; set aside.
Place portobellos and shrimp skewers on grill, or arrange on a rack in a pan. Grill or broil about 5 inches from heat source, turning shrimp once, until cooked through, about 3 minutes. Remove shrimp from skewers and add to bowl with tomato mixture; combine well. Turn portobellos and continue grilling until softened, 2 to 4 minutes longer.
Place portobellos, smooth side down, on 4 serving plates. Spoon shrimp mixture into caps, dividing evenly. Garnish with basil sprigs and serve with salad greens, if desired.

makes 4 servings