Shrimp and Shitake Mushroom Lasagna


For two:


10 large (16-20 count) shrimp per person

juice of one lime (about 1/4 cup)

olive oil, 1/4 cup

2 TBSP dill

1/4 lb. shitake mushrooms, cleaned and sliced

Madeira or sherry

1 cup heavy cream


Marinate shrimp in mixture of olive oil, lime juice, and dill, with salt and pepper. refrigerate for at least two hours.


Saute shrimp in olive oil about 2-3 minutes, until lightly cooked. Remove from pan.


Add more olive oil and saute mushrooms. When golden, deglaze pan with sherry or Madeira. Add the heavy cream and reduce the sauce.


Serve on very small servings of fettucine (½ lb. for 2 pple) or on sheets of lasagna, with sauce spooned on top of a sheet and then covered with another.