2 c. button mushrooms
1 clove garlic
1/3 c. olive oil
2 tbsp. lemon juice
Pepper
1/2 tsp. salt
Few sprigs parsley, roughly chopped
1 c. cooked shelled shrimp

Wipe and slice thinly mushrooms. Cut garlic clove in half and rub around mixing bowl. Beat olive oil, lemon juice and pepper in bowl. Add mushrooms and toss gently to mix. Cover and refrigerate 1 hour.

Before serving, add salt, parsley and toss. Divide into 4 dishes and scatter shrimp over top. Serves 4.