posted by ptwhizbang 08-15-100 2:13 PM
Shrimp And Mushroom Grill
1 lb. Jumbo Shrimp, 13to15 Per LB. -Peeled And Deveined
4 Large Portobello Mushroom Caps , Sliced 1/3 Inch thick
15 slices Prosciutto Ham, Sliced Very thin
15 Fresh Tarragon Leafs (or substitute fresh Dill)
1/2 lb. Gouda Cheese, Cut 1/4 Inch thick
1/4 cup Cup Butter, Melted
Brush mushroom slices lightly with butter, top with Tarragon, Gouda Cheese, and Shrimp, wrap each with a slice of Prosciutto.
Place mushroom side down, on oiled grill and cook about 5 minutes, or until shrimp is done. Do Not overcook.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line