Mojito Marinade

"The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. We turned this refreshing idea into a brightly flavored marinade that works well with any light meat or seafood. Use on: Extra-firm tofu, shrimp, scallops, mahi-mahi, chicken, pork." EatingWell, May/June issoue 07. Below I have listed some marinating times for some of the meats, chicken & fish I thought you could use it on -- of course, with help from the magazine. Yield: 1-1/4 cups (computer won't accept any number that's not a whole one).

• Ready In: 10 mins
• Yields: 1 cups

Ingredients

• 2  shallots, peeled and trimmed
• 1⁄4 cup  coarsely chopped of fresh mint
• 1⁄4 cup rum
• 1  tablespoon  freshly grated lime zest
• 1⁄2 cup lime juice
• 3  tablespoons honey
• 2  tablespoons canola oil
• 1  tablespoon kosher salt

Directions

1. Place shallots, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor.
2. Pulse until the shallots are finely chopped.
3. 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.
4. EXTRA-FIRM TOFU.
5. 30 minutes to overnight
6. 2-3 minutes per side.
7. SHRIMP.
8. 15 to 30 minutes.
9. 2-3 minutes per side.
10. SCALLOPS.
11. 5 minutes.
12. 3-4 minutes per side.
13. MAHI-MAHI.
14. 30 minutes to 1 hour.
15. 5-6 minutes per side.
16. CHICKEN BREAST boneless, skinless
17. 2 hours to overnight.
18. 6-8 minutes per side; 165ºF.
19. CHICKEN THIGHS boneless, skinless
20. 2 hours to overnight.
21. 6-8 minutes per side; 165ºF.
22. CHICKEN THIGHS bone-in, skinless.
23. 2 hours to overnight.
24. 15-25 minutes, turning occasionally; 165ºF.
25. PORK CHOPS bone-in, 3/4" thick
26. 2 hours to overnight.
27. 3-4 minutes per side; 145ºF.
28. PORK TENDERLOIN.
29. 2 hours to overnight.
30. 14-16 minutes, turning occasionally; 145ºF.
31. *All cooking times based on medium-high grill temperature and cooking with the grill lid closed.