from Barbeque Nation cookbook
2 cups tight pack cilantro
4 cups tight pack basil
2 cloves garlic
1.5 tsp ginger
1 jalapeno seeded
zest of one large lime
juice of two large limes
1 cup plain nonfat yogurt
1/2 tsp kosher salt
1/4 tsp pepper
Add all but yogurt into food processor and cop fine (about 1 minute)
Add yogurt and process to combine
Reserve .75 cup of marinade mixture for dipping sauce in bowl. Refrigerate until use.
Pour 1.25 cup of marinade mixture in bag
Add 1.5 lb of 16 count shrimp deveined in bag. Coat and refrigerate 2 - 3 hrs. Turn often to coat.
Grill on med heat until opaque and slightly charred. Serve with dipping sauce
Warning: A little dab L do ya BIG flavor ahead (aka get-their-attention)
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