1/4 cup olive oil
1/4 cup ketchup
4 large shrimp, peeled and deveined
1/2 cup sliced fresh mushrooms
1/2 teaspoon crushed red pepper
6 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried red pepper flakes
1/8 teaspoon dried sage
In a medium bowl, mix olive oil, ketchup, shrimp, mushrooms, crushed red pepper, garlic, salt, oregano, basil, rosemary, rosemary, red pepper flakes, salt, and oregano. Mix well. Cover, and refrigerate 1 hour.
Preheat grill for high heat.
Place shrimp on grill, and cook 15 minutes on each side. Remove shrimp from grill, and place on a plate. Drizzle with tomato sauce, and season with garlic powder, rosemary, red pepper flakes, sage, and rosemary. Repeat the procedure with all shrimp, except the bottom. Brush top with tomato sauce, and top shrimp with tomato sauce and tomato sauce mixture.
Cook 10 to 12 minutes per side, or until shrimp turn pink. Flip and cook 10 to 12 more minutes per side. Divide the mixture among 4 plates. Shape into 8 long shrimp strips. Place on grill.
Lightly oil grill. Remove shrimp, and brush surface with olive oil. Grill shrimp 5 minutes in the preheated oven, flipping once, until well browned. Remove from grill, and cut into 8 short strips. Sprinkle with salt, pepper, garlic powder, rosemary, rosemary, salt, chopped fresh parsley, lemon juice, lemon zest, and lemon zest. Serve shrimp and shrimp with cola; garnish with pineapple, if desired.