50 mushrooms ( half-dollar sized)
50 small raw shrimp, peeled, deveined
1/2 lb sweet butter, softened
6 garlic cloves ( chopped or crushed)
2 tablespoons fresh parsley, chopped
1 long baguette ( very narrow French bread)
Preheat oven to 400°F.
Remove stems from mushrooms and set aside for another use.
Set mushroom caps on baking sheet and curl one shrimp in each cap.
Blend butter, garlic and parsley together in a small bowl; with a rubber spatula, place the butter blend into a pastry bag or use a plastic baggie and clip off a small corner; you could also just use your clean fingers & a small spoon to fill the caps.
Pipe 2/3 t into each cap.
Bake for 15-20 minutes, until shrimp are pink.
Serve atop a slice of baguette.