Shrimpcargot

• 1/4 cup butter
• 2 cloves garlic, minced
• 6 peeled and deveined large shrimp (21 to 25 per lb)
• 6 mushrooms, stems removed
• 2 tablespoons shredded mozzarella cheese
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• Preheat oven to 325 degrees F (165 degrees C). Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.