| 1 | Mix butter, garlic & parsley together. |
| 2 | Season w/salt & pepper to taste. |
| 3 | Buy mushroom caps that are all about the size of a half dollar. |
| 4 | Wash, remove stems & set stems aside for another use. |
| 5 | This recipe will fill about 50 mushroom caps. |
| 6 | put butter mixture into a pastry bag with a star tip. |
| 7 | Buy 1 tiny shrimp for each cap or cut a larger one in half. |
| 8 | Peel & devein shrimp and insert it (either the half or the whole shrimp) in the mushroom cap. |
| 9 | Pipe a small rosette of the butter into--->each mushroom cap. |
| 10 | If there is any butter left, just squeeze it onto the cookie sheet you will be baking these on. |
| 11 | bake in a preheated, 400 degree oven for 15-20 minutes or until the shrimp is pink and butter is all melted. |
| 12 | Serve these on a slice of french or italian bread (to soak up that butter!) be sure you make enough of these--they are fabulous! |
| 13 | note: and they are delicious! |
