Posted at 2:53 pm on Apr 4, 2011
1 cup olive oil
1/2 cup Dijon mustard (I use Boarshead Spicy Brown instead)
1 tablesppon fresh lemon juice
1 table spoon hot suce
1/2 teaspoon minced garlic
salt and pepper to taste (I don't salt. SOmetimes I put fresh ground pepper)
I mix it in a ziplock and put in large prawns and large whole mushrooms. Mrinade for a few hours in the fridge. Then I put on skewers. Most of the time I put the mushrooms on their own skewer because I like them more done, but you can alternate if you like them just them lightly cooked on the outside. I put them on the grill a few minutes before the shrimp to cook all the way.