Romano's Macaroni Grill Shrimp Portofino
16 medium mushrooms
2 teaspoons chopped garlic
½ cup melted butter
16 large cleaned shrimp
½ teaspoon pepper
¼ cup fresh lemon juice
1 (7.5-ounce) jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley
Sauté the mushrooms and garlic in butter for 2–3 minutes until tender. Add shrimp and sauté about 3 minutes.
Add the remaining ingredients except lemon and parsley and heat for 5 minutes.
Garnish with lemon slices and parsley.