Shrimp and Shiitake Kebabs

• 1/4 cups Herb-Garlic Marinade, plus 3/4 cup, plus 1/4 cup recipe follows
• 16 shiitake mushrooms, trimmed
• 24 jumbo shrimp (about 1 1/2 pounds)
• 8 (10-inch) wooden skewers
• 6 large garlic cloves
• 1/3 cup packed tender fresh thyme sprigs
• 1/4 cup packed fresh rosemary leaves
• 1 1/2 tablespoons coarse salt
• 1 cup fresh lemon juice
• 1 1/2 cups olive oil
• Freshly ground black pepper

1. Clean mushrooms.
2. Place mushrooms in a small bowl and mix with 1/4 cup marinade.
3. Marinate at least 1 hour (and up to 4) in a sealable bag.
4. If desired, shell shrimp.
5. In a large heavy-duty sealable plastic bag combine shrimp with 3/4 cup marinade and seal bag, pressing out excess air.
6. Marinate shrimp, chilled, for at least 30 minutes and up to 1 hour.
7. Soak skewers in warm water 30 minutes.
8. Prepare grill.
9. Drain shrimp, discarding marinade.
10. In a sieve set over a bowl drain mushrooms and reserved mushroom marinade for basting.
11. Thread 3 shrimp and 2 mushrooms, alternating shrimp with mushrooms, and keeping the mushrooms flat onto skewers.
12. Kebabs may be assembled 1 hour ahead and chilled, covered.
13. Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, until just cooked through, about 3 minutes on each side.
14. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 2 1/2 minutes on each side.)
15. Drizzle kebabs with remaining 1/4 cup marinade.
16. Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.
17. In a bowl whisk together garlic paste and remaining ingredients until emulsified.
18. Marinade may be made 1 day ahead and chilled, covered.
19. Yield: makes about 2 1/2 cups

marinade, shiitake mushrooms, jumbo shrimp, wooden skewers, garlic, thyme, rosemary, coarse salt, lemon juice, olive oil, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/shrimp-and-shiitake-kebabs-recipe.html (may not work)