Marinated Spiced Shrimp and Mushrooms

Image via Wikipedia

Last night Marie, Becca and I ate out on the deck and made the recipe below.  We cooked italian squash with a little cumin, parboiled carrots and grilled it all on the hibatchi.  Served over rice noddles as the items became individually ready.  Splendid! http://www.cooks.com/rec/doc/0,171,154173-236207,00.html MARINATED SPICED SHRIMP AND MUSHROOMS

3 lb. shrimp, cooked, peeled and deveined 2 lb. mushrooms 1 c. vegetable oil 1 c. vinegar 4 onions, sliced 10 bay leaves, whole 2 tbsp. sugar 4 tbsp. whole allspice 2 cloves garlic, crushed 1/4 tsp. savory 1/4 tsp. basil 1/4 tsp. thyme 1/4 tsp. tarragon Salt and pepper to taste Combine all ingredients and marinate, covered, in refrigerator. It is best if prepared a day or two ahead of time. Serve with cocktail picks as hors d'oeuvres, or as a first course, served on a bed of lettuce, or in scallop shells. Makes 20-25 servings.