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Grilled Portobello Caps With Shrimp




Source of Recipe


Internet


List of Ingredients




1 pound large shrimp, shelled and deveined
4 medium portobello mushroom caps (about 1 pound)
5 tablespoons olive oil
2 tablespoons fresh lemon juice
¼ teaspoon salt
1/8 teaspoon ground black pepper
½ cup halved grape or cherry tomatoes
½ cup thinly sliced fresh basil leaves or 1 tablespoon dried basil

Prepare outdoor grill or preheat broiler. Thread shrimp onto skewers. Brush shrimp and portobello caps with 2 tablespoons of the oil. In a medium-sized bowl, whisk together the remaining 3 tablespoons 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.


Recipe