16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
12 to 16 large shrimp, cleaned
1/2 teaspoon pepper
2-3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley
Sauté mushrooms and garlic in butter until almost tender. Add shrimp and sauté until shrimp is cooked, about 3 minutes. Do not overcook.
Add the rest of the ingredients except lemon and parsley and heat through.
Serve over pasta or rice. Garnish with lemon slices and parsley