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Recipe by: pheadra
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See below ingredients and instructions of the recipe
1/3 c Fresh lime juice
2 ts Coarsely grated lime peel
1/4 c Olive oil
20 ml Garlic -- minced
1/3 c Chopped fresh cilantro
1 1/2 ts Hot pepper sauce
1 1/2 ts Dried oregano
3/4 ts Salt
1/4 ts Coarsely ground black
Pepper
In a large, shallow glass baking dish, combine ingredients.
Refrigerate unused marinade up to several days.
Uses: As a marinade for chicken, steaks, fish or shrimp (enough for
about 2 pounds). Marinate at least 30 minutes. Baste with leftover
marinade. If cooking in the oven, serve with pan drippings.
Source: "The Ultimate Barbecue Sauce Cookbook", by Jim Auchmutey and
: Susan Puckett, 1995. Longstreet Press, Inc.
Recipe By :
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

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French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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