2/3 C. light soy sauce1 tsp. dried oregano leaves ½ tsp. chili powder ½ tsp. crushed red pepper flakes ¼ tsp. ground cumin 2 tsp. minced garlic 1 T. lime juice 1 tsp. olive oil
In a medium bowl, combine marinade ingredients with a wire whisk. Set aside. Using four 10-inch metal skewers, alternate onion, shrimp, pepper and mushrooms, using 3 mushrooms and 3-4 pieces onion, shrimp and pepper per kabob. Start and end with onion. Place skewers in a 9 x 13-inch baking dish. Pour marinade over kabobs. Cover and refrigerate 20 minutes. Meanwhile, preheat grill or broiler. Grill or broil kabobs 10 minutes or until vegetables are tender, turning once and brushing frequently with marinade. Serve immediately.