Mix oil, vinegar, garlic powder, lemon pepper, sugar, and teriyaki marinade.
Add cooked shrimp, onions, and mushrooms.
Cover and refrigerate overnight.
Before serving, pour off most of the marinade.
May serve with colored toothpicks if desired.
Serves 6-8; may use jumbo shrimp if desired; works well as appetizer.
Recipe courtesy of Glenis Ann Hall
Featured in the Brunswick Coastal Cookbook