Jumbo Shrimp with Mushrooms and Garlic

• 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

1. In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute.
2. Using a slotted spoon, transfer the garlic to a plate.
3. Add the mushrooms to the skillet and cook over high heat, stirring occasionally, until browned, about 7 minutes.
4. Season the shrimp with salt and pepper and add them to the skillet.
5. Cook over high heat, stirring occasionally, until nearly cooked through, 7 to 8 minutes.
6. Add the water and cook just until evaporated.
7. Add the cilantro leaves and butter to the skillet and stir to coat.
8. Transfer the shrimp and mushrooms to a platter and garnish with the sliced garlic.
9. Serve the shrimp with yellow rice and lime wedges.

garlic, olive oil, shiitake mushrooms, jumbo shrimp, salt, water, cilantro, unsalted butter, yellow rice

Taken from www.foodandwine.com/recipes/jumbo-shrimp-mushrooms-and-garlic (may not work)