1To marinate the mushrooms mix all the ingredients and transfer them in a zip lock bag. Add the mushrooms, combine well with the mixture and marinate up for an hour.
2To marinate the shrimp mix the 2 tablespoons extra virgin olive oil with finely diced garlic cloves, pineapple juice and 1 teaspoon chili flakes and pinch of salt. Mix well and add the shrimp. Transfer everything in a Ziploc plastic bag and leave it in the refrigerator for 30 minutes to an hour.
3To prepare the vegetables cut the red onion, the red bell pepper and peeled pineapple to small chunks.
4Thread shrimp on soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp. Add chunk of the red onion, pineapple, red pepper and piece of shitake mushroom. Repeat all the ingredients in the same order.
5Place skewers on an oiled barbecue grill over high heat on a gas grill. Cook, turning once, until shrimp are bright coral color and opaque, about 5 minutes total.
6Serve with lime wedges to squeeze over shrimp and basmati rice.