Vicky marinaded portobello mushrooms in Mr. Yoshida's Sauce with garlic powder, chili sauce, chili flakes, and pepper. She then marinaded shrimp in garlic, olive oil, lemon, seasoning powder, cajun pepper, and Worchestershire sauce.

After marinading for a half-hour in the fridge, I then skewered the shrimp and grilled the mushrooms and shrimp. We enjoyed the meal with a fine red wine and some ginger ale.

It was our first dinner outside on our new furniture set from the our new grill. I can definitely get used to this... We'll be grilling and eating outside a lot more this summer. :D