16 med. mushrooms
2 tsp. chopped garlic
1/2 c. butter, melted
12-16 lg. shrimp, cleaned
1 1/2 tsp. MSG
1/2 tsp. pepper
1/2 tsp. garlic salt
1/4 c. lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tbsp. parsley

Saute mushrooms and garlic in butter until almost tender. Add shrimp and saute until shrimp is cooked, about 4 minutes. Add rest of ingredients except for lemon and parsley and heat through. Serve over pasta or rice. Garnish with lemon slices and parsley. Serves 4.