Grilled Rock Shrimp Stuffed Portabella Mushrooms

Ingredients

Mushrooms

• 8 large portabella mushrooms, stem and gills removed

• 1 tablespoon extra virgin olive oil

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

Shrimp

• 1 pound rock shrimp, peeled and deveined

• 2 tablespoons extra virgin olive oil

• 2 teaspoons sea salt

• 1 teaspoon black pepper

Stuffing

• 2 cups fresh bread crumbs

• 1 cup chopped tomatoes

• 3 tablespoons fresh parsley, finely minced

• 2 tablespoons fresh garlic, chopped

• 2 tablespoons frsh lime juice

• 1 tablespoon extra virgin olive oil

• 1 teaspoon black pepper

• 1 teaspoon sea salt

Directions

• Coat mushrooms with olive oil, season with salt and pepper.

• Put shrimp in a bag with olive oil, salt and pepper. Leave at room temp for 30 minutes.

• Heat olive oil, saute garlic and bread crumbs until lightly goldenPut in bowl add tomatoes, parsley, lime juice, salt and pepper

• On a hot fire, grill on the exterior to create grill marks and slightly soften, about 3 minutes. Remove from grill.

• Grill rock shrimp in a grill basket (or direct if you are careful), about 5 to 6 minutes. Add cooked shrimp to stuffing mixture. Fill partially grilled mushrooms with stuffing.

• Place mushrooms on a grill pan, place on a hot grill, cover and cook for 3 to 4 more minutes. Drizzle with olive oil before serving