Ingredients

1.

Portabella mushrooms, raw
6 oz
2.

Olive Or Extra Virgin Olive Oil
6 tsp
3.

Salt
0.25 tsp
4.

Black pepper
0.13 tsp
5.

Crushed Red Pepper Flakes
0.13 tsp
6.

Italian seasoning
0.25 tsp
7.

Onion powder
0.13 tsp
8.

Garlic powder
0.25 tsp
9.

Raw Shrimp
10 large
10.

White onion
1.5 oz
11.

Red pepper
3 oz
12.

Grape tomato
2.5 oz
13.

Olive Or Extra Virgin Olive Oil
6 tsp
14.

Salt
0.25 tsp
15.

Black pepper
0.13 tsp
16.

Crushed Red Pepper Flakes
0.13 tsp
17.

Butter, unsalted
1 tbsp
18.

Olive Or Extra Virgin Olive Oil
6 tsp
19.

Worcestershire sauce
2 tsp

Instructions

1.
Prepare 3oz whole portabella mushroom caps by removing the stem and gently scraping the loose filaments from the inside on the cap with a spoon. Flip the caps over and rub about 2 teaspoons of olive oil into the top of each cap. Flip the caps back over and drizzle 1 teaspoon of olive oil inside each cap. Season the inside of the mushroom caps with salt, pepper, red pepper, italian seasoning, onion powder, and garlic powder. Place the seasoned portabella caps inside a Ziploc bag or sealed container. Marinate the mushrooms in your refrigerator for 1 hour.
2.
Prepare the shrimp diavolo next. Peel and devein the shrimp. Pat the dry with a paper towel and toss them in a large mixing bowl. Thin slice the onion and bell pepper into strips. Cut the grape tomatoes into halves, and add these vegetables to the mixing bowl with the shrimp. Toss all these ingredients with the second amount of olive oil, salt, pepper, and red pepper. Cover the mixing bowl and marinate the content in your refrigerator for 1 hour as well.
3.
After marinating, preheat your oven to 350 degrees. Remove the shrimp from the refrigerator and arrange them on an oven-safe baking rack that has been lightly sprayed with pan spray. Pour all the remaining contents of the mixing bowl that had the shrimp in it onto a seasoned sheet tray. Spread the onion, bell pepper, and tomatoes out evenly. Gently place the baking rack with the shrimp over the sheet tray so any drippings from the marinated shrimp drip into the ingredients below. Bake the shrimp and diavolo ingredients for just 10 minutes.
4.
After 10 minutes, remove the tray and baking rack from the oven. Transfer the shrimp onto the tray with the diavolo ingredients and set the baking rack aside. Cut the butter into small pieces and arrange them over the sheet tray. Return the tray to the oven and cook for 15 more minutes. Finally, turn your oven broiler on high heat and broil the tray for 5-7 minutes or until all the ingredients gain a light golden edge. Toss the shrimp and vegetables together before serving.