Matthews Shrimp Lettuce Wraps

• 4 ounces portabella mushrooms
• 1 head of boston butter lettuce
• 34 lb medium shrimp
• 34 cup crushed walnuts
• 12 medium white onion
• 12 tablespoon celery salt
• 12 tablespoon cracked black pepper
• heaping 1/2 tbs garlic powder or fresh garlic
• butter and olive oil

1. 1) Dice portabella mushrooms and mix in crushed walnuts.
2. place in a bowl to the side.
3. 2) Dice onions and place in a bowl to the side.
4. 3) mince garlic and place to the side.
5. 4) Grill or sautee shrimp, then slice each cooked shrimp in half and put them aside.
6. 5) Sautee onions in 1 part olive oil 1 part butter.
7. 6) Place sauteed onions into a bowl and then sautee the mushrooms and walnuts in 1 part olive oil 1 part butter.
8. 7) Add onions back into the pan once the mushrooms are sauteed, mixing the onions and walnut/mushroom mix together.
9. 8) Put garlic into the pan along with the craked black pepper, the celery salt and the shrimp until everything is mixed and heated.
10. 9) Remove from the heat and spoon the mixture into the butter lettuce leaves.

portabella mushrooms, butter lettuce, shrimp, walnuts, white onion, celery salt, cracked black pepper, garlic, butter

Taken from www.food.com/recipe/matthews-shrimp-lettuce-wraps-380540 (may not work)