3 tbsp. lemon juice
2 tsp. dried tarragon
1 sm. clove garlic, minced
24 med. size fresh shrimp, peeled and deveined
24 slices fresh mushrooms (1/2 inch thick)
1 tbsp. water
1 tbsp. olive oil
1 tbsp. chopped fresh parsley
1 to 1 1/2 tsp. dried mustard
1/8 tsp. pepper

Mix first 3 ingredients together. Combine half of this mixture with the shrimp in a glass pie plate and toss well. Cover and marinate in the refrigerator for 1 hour. Stir occasionally. Combine rest of lemon juice mixture with the mushrooms, mix well and set aside.

Arrange the shrimp in a spoke fashion in a single layer in the pie plate with the thickest portions towards the outside. Cover with plastic wrap and vent. Microwave on high for 2 to 2 1/2 or until shrimp is done. Rotate pie plate after 1 minute to ensure even cooking. Drain shrimp and reserve marinade. Add water and next 4 ingredients to the reserved marinade, mixing well. Add shrimp and mix well.

Thread 1 mushroom slice and 1 shrimp onto a wooden pick. Repeat with all of the mushrooms and shrimp. Serve.