1. Pat the fresh or thawed, peeled and clean shrimp dry and then place in a dish with the lemon garlic marinade, stir well, cover and let sit for a few hours in the refrigerator. 2. Use a few grill safe skewers to thread on the shrimp and mushrooms. I kept them separate to make sure that they could cook at their own speed. 3. Heat the grill to about 400 degrees, when ready; carefully place the shrimp directly onto the heat. Cook for 1-2 minutes per side. The shrimp should appear solid white with brighter coral orange lines when fully cooked. The final cook time will heavily depend on the size of the shrimp and the temperature of the grill so do keep a careful and close eye on everything as you go. 4. The mushrooms took just a pinch longer and did better just off to the side of the direct flame.

Enjoyed this with some fresh corn on the cob, steamed carrots and instant rice.