Hi,

I am looking for a recipe for Beer Lime Grilled Mushrooms. There is nothing through the normal sources such as Google and the Recipe sites available.

My thinking is that this will come down to a marinade and basting sauce.

Thanks for your help.

Jude Sutton

You are right that just about any recipe for this will be both a marinade and a basting sauce.
I found some that are very close to what you want. This is a variation of one of my recipes.

Grilled Shrimp with Beer-Lime Sauce

6 ounces beer (Find a use for the rest of the can. )
1/4 teaspoon curry powder
1/2 teaspoon sweet paprika (Do NOT use hot paprika unless you are familiar with it. I always use Hungarian sweet paprika.)
2 cloves garlic, cut up or smashed (with side of chef's knife)*
2 pounds large shrimp, shelled
Clarified or melted butter, to taste
Juice of 1 lime

Over very low heat, sauté paprika in butter. (Don't rush this or overcook, or the paprika will get a metallic taste.) Add garlic over same low heat, sauté for about 2 minutes more. Stir in lime juice, curry powder, and beer. Remove frome heat and let cool.

Put the cooled mixture in a gallon size zip lopck bag along with the shrimp. Allow to marinate for at least two hours.

Put shrimp on skewers. (Flat skewers are best. The round ones allow the food to rotate when you try to turn it over. If all you have are small round ones, use two for each kabob.)

Grill over low-medium heat, turning over once. Baste often. These should take 5 minutes or a bit longer.

If you don't want these on a skewer when serving, just remove them. It is much easier to grill shrimp using a skewer, so I put that in the recipe. If you are plating the shrimp, drizzle some of the marinade over the shrimp just before serving. These would look good on a plate with rice and roasted red peppers. Place the shrimp on a bed of rice, then put the pepper strips over the shrimp.

*Using a good, heavy chef's knife, place the flat side of the knife blade on the garlic. (Do this on the edge of the table so you have room for the knife handle.) Pound the blade once with your fist. You can also use the side of a meat tenderizer, but you probably already have the knife out, so why get something else dirty?. If it's a heavy knife, you can also just use the bottom of the handle, but that may make the handle slippery.
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While searching for a recipe using your exact title, I saw many recipes for Beer Lime Grilled Chicken. You could also use one of those, adapting for the shrimp.

The lime juice with the shrimp would also lend itself to using Caribbean Jerk seasoning.