A great dish, featured in Nobu books in several variations.
My version was a simplified one from his first book.
mix a good mayo with some garlic/chile sauce.
Butterfly shrimp but don’t peel (1.5lb – 20cnt/lb)
Saute sliced portobello (3 large) until just limp.
Brush the shrimps just a bit of the sauce, layer a parsley leaf and top with a slice of mushroom.
Broil for 5mins or until shrimp is ready.
I served the dish with grilled asian eggplant topped with bonito flakes; romaine leaves and shredded jicama and green mango.