Recipes Jumbo Shrimp with Mushrooms and Garlic 5.0 (2,204) 1 Review Chef Way Dionicio Jimenez serves the shrimp head-on, alongside Mexican rice.Easy Way Buy shrimp without the heads on, and ask your fishmonger to butterfly the shrimp for you. More Shrimp Recipes By Dionicio Jimenez Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Stephanie Foley Total Time: 30 mins Yield: 4 Ingredients 4 garlic cloves, thinly sliced 1/4 cup plus 2 tablespoons pure olive oil 1/2 pound shiitake mushrooms, stems discarded and caps thickly sliced 2 pounds jumbo shrimp, butterflied in their shells (see Note) Salt and freshly ground pepper 1/4 cup water 1 cup coarsely chopped cilantro leaves 2 tablespoons unsalted butter Yellow rice and lime wedges, for serving Directions In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the mushrooms to the skillet and cook over high heat, stirring occasionally, until browned, about 7 minutes. Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, stirring occasionally, until nearly cooked through, 7 to 8 minutes. Add the water and cook just until evaporated. Add the cilantro leaves and butter to the skillet and stir to coat. Transfer the shrimp and mushrooms to a platter and garnish with the sliced garlic. Serve the shrimp with yellow rice and lime wedges. Notes If you can't get pre-butterflied shrimp, use a pair of kitchen scissors to cut down the back of each shrimp, leaving the shells intact. Suggested Pairing Fresh, citrusy Sauvignon Blanc, such as one from Chile. Rate it Print