1 1/2 pounds shelled small shrimp
16 large mushroom caps
1/4 cup dry bread crumbs
1 egg, beaten
3 tablespoons milk
1 tablespoon chopped parsley
salt and pepper
Directions: Cook shrimp in boiling water to cover, then drain, chill and shell (if using fresh shrimp). Meanwhile, remove mushrooms stems and chop. Chop shrimp, reserveing 16 whole shrimp for garnish. Combine chopped shrmip, chopped mushrooms and remaining ingredients. Preheat oven to 375F. Spoon mixture into hollow of mushroom caps. Top each with reserved whole shrimp. Brush liberally with melted butter. Arrange in buttered baking dish and bake 15 minutes.
Notes: Don't buy perfect shrimp for this, tiny canned shrimp can be used.