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Herby Marinade

Name: Herby Marinade
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 kg 8/12 raw shrimp (1kg, or chicken, skirt steak, etc); 15 g fresh basil leaves; 5 g fresh rosemary leaves; 25 g fresh parsley leaves (stems removed); 15 g garlic (3-4 cloves); 5 g kosher salt; 10 g sugar; 2 g dried oregano; 40 g water; 75 g neutral oil (e.g., avocado oil); 25 g Dijon mustard; 10 g lemon zest (zest of 1-2 lemons)

By Brian Lagerstrom

A bright herby marinade made with fresh basil, parsley, and rosemary for whatever meat (or veg) you'll be making. This recipe is sure to bring you back to summer, no matter what season you're in.

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: cup of marinade

Ingredients

1 kg 8/12 raw shrimp, 1kg, or chicken, skirt steak, etc
15 g fresh basil leaves
5 g fresh rosemary leaves
25 g fresh parsley leaves (stems removed)
15 g garlic, 3-4 cloves
5 g kosher salt
10 g sugar
2 g dried oregano
40 g water
75 g neutral oil (e.g., avocado oil)
25 g Dijon mustard
10 g lemon zest, zest of 1-2 lemons

Metric – US Customary

Instructions

BLENDER METHOD:

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

BY HAND:

Finely chop basil, rosemary, and parsley with the salt until finely minced.
Grate garlic & lemon zest with a microplane. Chop in with the herbs.
Stir the rest of the ingredients into the herb mix.

INSTRUCTIONS:

Salt your meat (5g/1 tsp per lb). Allow it to sit for about 10 minutes to cure.
Combine meat of choice with half of the marinade in a plastic bag. Marinate in the fridge for 20-30 minutes.
If using shrimp, place about 4 shrimp on a skewer and either grill or cook over medium heat for 2-3 minutes per side (for large 8/12 shrimp), keeping the shrimp moving as you cook.
Once cooked, brush on some of the reserved marinade. Freeze any leftover marinade for future use.