Herby Marinade

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Herby Marinade

▪2lb/1kg of 8/12 raw shrimp (or chicken, skirt steak, etc)

▪15g (2/3c) fresh basil leaves

▪5g (2T) fresh rosemary leaves

▪25g (1/2c) fresh parsley leaves (stems removed)

▪15g or 3-4 garlic cloves

▪5g (3/4t) salt

▪10g (2 1/2t) sugar

▪2g (1t) dried oregano

▪40g (2 1/2T) water

▪75g (1/3c) neutral oil (e.g., avocado oil)

▪25g (1 1/2T) Dijon mustard

▪10g lemon zest (zest of 1-2 lemons)

Blender Method:

• Add all ingredients to blender and blend on high for 20-30 seconds until smooth

By Hand:

1. Finely chop basil, rosemary, and parsley with the salt until finely minced.

2. Grate garlic & lemon zest with a microplane. Chop in with the herbs.

3. Stir the rest of the ingredients into the herb mix

Instructions:

1. Salt your meat (5g/1t per lb). Allow it to sit for about 10 min before adding half of the marinade.

2. Marinate for 20-30 minutes in the fridge.

3. If using shrimp, place about 4 shrimp on a skewer and either grill or cook over medium heat for 2-3min per side (for large 8/12 shrimp), keeping the shrimp moving as you cook.

4. Once cooked, brush on some of the reserved marinade.