Grilled Shrimp kebobs with Mushrooms & Peppers

Salt and pepper

1½ tablespoons sugar

1 pound jumbo shrimp, peeled and deveined

2 large red or yellow bell peppers, cut into ¾-inch-wide by 3-inch-long strips

16 cremini mushrooms – diameter should be about 1¼ to 1½”

8 green onions cut into 3-inch lengths

vegetable oil

Dissolve 1½ tablespoons salt and 1½ tablespoons sugar in a quart of cold water. Brine shrimp for 15 minutes covered and refrigerated. Remove shrimp from brine and pat dry with paper towels.
Line platter with a double layer of paper towels. Spread half of bell peppers skin side down and sprinkle with ⅛ teaspoon salt. Microwave for 2 minutes. Keeping bell peppers on paper towels let them cool on cutting board. If needed, repeat process with remaining bell peppers.
Line second plate with double layer of paper towels. Spread mushrooms in even layer on plate and sprinkle with ⅛ teaspoon salt. Microwave for 3 minutes. Transfer mushrooms, still on towels, to cutting board and let cool.
Skewer shrimp through center and then thread mushroom through the sides of the cap nestling into curve of the shrimp. Next add 2 pieces scallion followed by 2 pieces bell pepper. Repeat 2 more times. When skewer is full, gently press ingredients so they fit snugly together in center of skewer. Thread remaining shrimp and vegetables on more skewers.
Brush each side of kebabs with oil and season with pepper.
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Place kebabs on grill and cook until charred, about 2½ minutes. Flip kebabs and cook until second side is charred and shrimp are cooked through, 2 to 3 minutes, moving kebabs as needed to ensure even cooking. Transfer kebabs to serving platter.

¼ cup lemon juice

¼ cup extra-virgin olive oil

2 teaspoons minced fresh thyme

1 -2 garlic cloves, minced

½ teaspoon salt

¼ teaspoon Dijon mustard

⅛ teaspoon pepper