My family loved it! I doubled the recipe and tweeked it a bit for personal taste. Instead of black pepper, 1/4 tsp. of cayanne pepper, halved the worchestershire sauce and added pineapple juice to balance the liquids, instead of Italian dressing- Ken's Lite Asian Sesame with Ginger & Soy, mushrooms on skewered by themselves- but marinade together and marinaded for a few hours. I also used deveined unpeeled shrimp to keep the moisture in on the grill. Served with almond rice pilaf, simply the best.
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