Recipe by Lavender Lynn
Recipe from the Huntington Post
Top Review by JackieOhNo!
This was delicious and so easy to make. I decided to use it on a pound of large shrimp and there was definitely plenty left over. I made this in my blender, and the aroma was really like a mojito (despite the shallots)! I will definitely be making this again. Made for Culinary Quest 2016
- 2 shallots, peeled and trimmed
- 1⁄4 cup mint, coarsely chopped fresh
- 1⁄4 cup rum
- 1 tablespoon lime zest, freshly grated
- 1⁄2 cup lime juice
- 3 tablespoons honey
- 2 tablespoons canola oil
- 1 tablespoon kosher salt
Directions See How It's Made
- Place shallots, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor. Pulse until the shallots are finely chopped. Pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.