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Ingredients
- 3 T lemon juice
- 2 teaspoon dry tarragon
- 1 sm. clove garlic, chopped
- 24 med. size fresh shrimp, peeled and deveined
- 24 slices fresh mushrooms (1/2 inch thick)
- 1 T water
- 1 T extra virgin olive oil
- 1 T minced fresh parsley
- 1 to 1 1/2 teaspoon dry mustard
- 1/8 teaspoon pepper
Directions
- Mix first 3 ingredients together. Put together half of this mix with the shrimp in a glass pie plate and toss well. Cover and marinate in the refrigerator for 1 hour. Stir occasionally. Put together rest of lemon juice mix with the mushrooms, mix well and set aside.Arrange the shrimp in a spoke fashion in a single layer in the pie plate with the thickest portions towards the outside. Cover with plastic wrap and vent. Microwave on high for 2 to 2 1/2 or possibly till shrimp is done. Rotate pie plate after 1 minute to ensure even cooking. Drain shrimp and reserve marinade. Add in water and next 4 ingredients to the reserved marinade, mixing well. Add in shrimp and mix well.
- Thread 1 mushroom slice and 1 shrimp onto a wooden pick. Repeat with all of the mushrooms and shrimp. Serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 599g | |
| Calories 301 | |
| Calories from Fat 77 | 26% |
| Total Fat 8.78g | 11% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 307mg | 13% |
| Potassium 1683mg | 48% |
| Total Carbs 18.41g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.37g | 5% |
| Protein 43.03g | 69% |
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