Grilled Mediterranean Shrimp

Combine oil, lemon juice, red pepper flakes, garlic, shallot, lemon peel, and rosemary. Pour over shrimp and marinate for 4 hours, turning occasionally. Thread shrimp and mushrooms on skewers, weaving in rosemary sprigs. Brush skewers with marinade and grill over medium-hot coals until shrimps are bright pink, about 5 minutes per side.

1/4 C. olive oil 1/2 tsp. dried red pepper flakes 1 clove garlic; minced 1 shallot; minced 1 2-inch strip of lemon peel

1 tsp. fresh rosemary; chopped 1 lb. large shrimp; peeled 1 lb. Shitake mushrooms; cleaned and dried Juice of 1 lemon Sprigs of fresh rosemary