AARONSON PSTT79C
2 tb Parsley -- freshly chopped
1/2 lb Butter -- softened
50    Shrimp -- tiny
6 c  Garlic -- peeled & chopped

Mix butter, garlic & parsley together. Season w/salt & pepper to taste. Buy
mushroom caps that are all about the size of a half dollar. Wash, remove
stems & set stems aside for another use. This recipe will fill about 50
mushroom caps.

Put butter mixture into a pastry bag with a star tip. Buy 1 tiny shrimp for
each cap or cut a larger one in half. Peel & devein shrimp and insert it
(either the half or the whole shrimp) in the mushroom cap. Pipe a small
rosette of the butter into > each mushroom cap. If there is any butter
left, just squeeze it onto the cookie sheet you will be baking these on.

Bake in a preheated, 400 degree oven for 15-20 minutes or until the shrimp
is pink and butter is all melted. 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! NOTE: and they ARE delicious!