Recipe courtesy of Gourmet Magazine

Shrimp and Shiitake Kebabs

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  • Level: Intermediate
  • Total: 25 min
  • Prep: 15 min
  • Inactive: 4 min
  • Cook: 6 min
  • Yield: 8 servings
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1/4 cups Herb-Garlic Marinade, plus 3/4 cup, plus 1/4 cup recipe follows

16 shiitake mushrooms, trimmed

24 jumbo shrimp (about 1 1/2 pounds)

8 (10-inch) wooden skewers

6 large garlic cloves

Herb-Garlic Marinade:

1/3 cup packed tender fresh thyme sprigs

1/4 cup packed fresh rosemary leaves

1 1/2 tablespoons coarse salt

1 cup fresh lemon juice

1 1/2 cups olive oil

Freshly ground black pepper


  1. Clean mushrooms. Place mushrooms in a small bowl and mix with 1/4 cup marinade. Marinate at least 1 hour (and up to 4) in a sealable bag.
  2. If desired, shell shrimp. In a large heavy-duty sealable plastic bag combine shrimp with 3/4 cup marinade and seal bag, pressing out excess air. Marinate shrimp, chilled, for at least 30 minutes and up to 1 hour. Soak skewers in warm water 30 minutes. Prepare grill.
  3. Drain shrimp, discarding marinade. In a sieve set over a bowl drain mushrooms and reserved mushroom marinade for basting. Thread 3 shrimp and 2 mushrooms, alternating shrimp with mushrooms, and keeping the mushrooms flat onto skewers. Kebabs may be assembled 1 hour ahead and chilled, covered.
  4. Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, until just cooked through, about 3 minutes on each side. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 2 1/2 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.

Herb-Garlic Marinade:

  1. Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.
  2. In a bowl whisk together garlic paste and remaining ingredients until emulsified. Marinade may be made 1 day ahead and chilled, covered.
  3. Yield: makes about 2 1/2 cups