Grilled Light Shrimp Kabobs

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   Peel and devein shrimp, let drip dry on a towel. Brush mushrooms free of any growing medium, and lightly oil each side of the pineapple slices. Lightly toss the shrimp with just enough dipping oil to barely coat the shrimp and the mushrooms. Grill the pineapple slices, turning after ten minutes per side. Grill the shrimp until just done, either use a grill pan or directly on the grill, the shrimp should get a nice brown color if the grill is hot enough - do not overcook! Grill the mushrooms the same way, they also should turn a nice toasty brown. The pineapple should have nice black grill marks by now. Cut up the pineapple into big chunks, and place a shrimp, a mushroom and a chunk of pineapple onto each skewer. Serve over a bed of lettuce and lemon slices, garnish with chopped cilantro to taste.

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