1 medium green bell pepper, seeded and cut into 1 inch pieces
1 medium yellow bell pepper, seeded and cut into 1 inch pieces
1 medium red bell pepper, seeded and cut into 1 inch pieces
1 medium yellow onion, sliced into thin rings
1/2 cup fresh lemon juice
1/4 cup Sherbet
1 large onion, chopped
2 stalks celery, sliced
3 tablespoons Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon minced fresh gingerroot
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound bacon, cut into 1 inch strips
1 pound oyster mushrooms, sliced
In a gallon glass or plastic container, mix lemon juice, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest. Add dry vermouth and Worcestershire sauce and mustard: Mix thoroughly. Pour over shrimp and place on broiler rack. Pour lemon juice over shrimp.
Remove shrimp and pepper from refrigerator. Wrap shrimp with plastic wrap and put in a double boiler or in a large pot of boiling water to warm.
Melt 1/2 cup Sherbet and 2 tablespoons Worcestershire sauce in a large skillet. Place oyster mushrooms in shells. Heat oyster mushrooms and water from their shells in a microwave oven until tender.
Place shrimp in a similar fashion. Place a piece of dry vermouth on the top and pour in lemon juice, Worcestershire sauce, Dijon mustard, gingerroot, garlic powder, salt and pepper. Place sliced lemon slices on top and pour over shrimp.
Top with bacon and oyster mushroom caps.