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1
Clean mushrooms.
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2
Place mushrooms in a small bowl and mix with 1/4 cup marinade.
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3
Marinate at least 1 hour (and up to 4) in a sealable bag.
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4
If desired, shell shrimp.
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5
In a large heavy-duty sealable plastic bag combine shrimp with 3/4 cup marinade and seal bag, pressing out excess air.
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6
Marinate shrimp, chilled, for at least 30 minutes and up to 1 hour.
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7
Soak skewers in warm water 30 minutes.
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8
Prepare grill.
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9
Drain shrimp, discarding marinade.
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10
In a sieve set over a bowl drain mushrooms and reserved mushroom marinade for basting.
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11
Thread 3 shrimp and 2 mushrooms, alternating shrimp with mushrooms, and keeping the mushrooms flat onto skewers.
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12
Kebabs may be assembled 1 hour ahead and chilled, covered.
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13
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.
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14
(Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 2 1/2 minutes on each side.)
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15
Drizzle kebabs with remaining 1/4 cup marinade.
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16
Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.
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17
In a bowl whisk together garlic paste and remaining ingredients until emulsified.
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18
Marinade may be made 1 day ahead and chilled, covered.
