4 pounds shrimp, peeled and deveined
1 (8 ounce) can sliced fresh mushrooms
8 ounces crabmeat
4 tablespoons olive oil
1 tablespoon salt
salt and pepper to taste
2 cloves garlic, minced
1 teaspoon paprika
1/8 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1/8 teaspoon dried basil
2 tablespoons lemon juice
In a medium bowl, mix the sliced mushrooms, crabmeat, olive oil, salt, and pepper. Cook over medium heat, stirring, until mushrooms are tender. Remove from heat and stir in the salt and pepper.
Return shrimp to the pan, with mushrooms and crabmeat. Pour lemon juice over shrimp. Cover dish with aluminum foil and remain warm overnight.
Preheat grill for high heat and lightly oil grate.
Lightly oil grate on grill. Place shrimp in oven and turn to coat. Grill about 5 minutes per side, removing from foil.
Broil sections while still green. Watch closely! When the shrimp remove from the foil and brush against the sides of the pan, brush with lemon juice.
Remove foil from rack and drizzle with lemon glaze. Reduce heat to medium and add cracked oysters and lemon-lime soda. Reserve 1/2 tablespoon oyster sauce along with the remaining lemon juice.
Place shrimp over the strips of foil and broil 5 minutes on each side, or until opaque and no longer pink. Flip shrimp or broil on each side or grill separately. Cover with aluminum foil and allow shrimp to steam. Place on a platter and chill overnight.