6 lg. shrimp per person
1/8 c. olive oil
1/8 c. vegetable oil
Juice of 1/2 lemon (lg.)
2 fresh basil leaves, chopped
1/2 tsp. fresh parsley, chopped
1/4 tsp. fresh garlic, chopped
2 tbsp. plain bread crumbs
Salt & pepper to taste

Blend together all ingredients in marinade. Add cleaned, butterflied shrimp (tail on). Let marinate for 20 minutes.

1/2 c. mushrooms, sliced
1/2 tsp. garlic, chopped
2 tbsp. olive oil (for sauteing)
2 tbsp. fresh tomato, minced
2 tbsp. fresh green bell pepper, minced
1 tbsp. onion, minced
1/2 tsp. fresh parsley, chopped
Salt & pepper to taste

Preheat grill at highest temperature for 20-30 minutes.

Saute chopped garlic in olive oil until golden. Add sliced mushrooms. Let cook 2 minutes. Shut off flame! Stir in minced vegetables.

Place marinated shrimp on hot grill. Cook 2 minutes. Flip shrimp. Continue cooking 1-2 minutes. Light golden crust should form. Lay shrimp on top of sauteed mushrooms. Serve hot with lemon wedge.