Grilled Portobello Caps With Shrimp

Prepare outdoor grill or preheat broiler. Thread shrimp onto skewers. Brush shrimp and portobello caps with 2 Tbsp of the oil.

In a medium-sized bowl, whisk together the remaining 3 Tbsp oil, lemon juice, salt and pepper; add tomatoes and basil leaves. Set aside.

Place portobellos and shrimp skewers on grill, or arrange on a rack in a pan. Grill or broil about 5 inches from heat source, turning shrimp once, until cooked through, about 3 minutes.

Remove shrimp from skewers and add to bowl with tomato mixture. Combine well. Turn portobellos and continue grilling until softened, 2 to 4 minutes longer.

Place portobellos, smooth side down, on serving plates. Spoon shrimp mixture into caps, dividing evenly. Garnish with basil sprigs and serve with salad greens, if desired.