Grilled Portobello Shrimp Scampi

4 large portobello mushroom caps
Kosher salt fresh ground black pepper
1 pound peeled and deveined shrimp tail left on
olive oil
2 tbs fresh minced garlic
juice of 1 lemon
1/2 c white wine
2 tbs cold real unsalted butter
2 tbs fresh minced parsley
1 fresh chile pepper

Start by cleaning the mushroom caps. Wipe the top with a damp cloth, remove the stem and the gills. Preheat a stove top grill. Drizzle the musroom caps with olive oil and season with salt and pepper. Grill until each side has grill marks. Set aside. Season the shrimp with salt and pepper. Heat a large saute pan over medium high heat. When the pan is hot add enough oil to coat the pan. Add the shrimp and quickly saute until they are just starting to turn pink. Remove the shrimp and set them aside. Add the mince garlic and briefly saute, do not burn the garlic. Add the lemon juice and white wine. Reduce the sauce to 2/3. Add the shrimp back to the pan and add in the butter.

Scoop a portion of the shrimp into each mushroom cap. Garnish with parsley and thin slices of the chile pepper. Serve and enjoy.