Hi it's Ann with Expert Village. We are on to making a fantastic marinade for our shrimp dish. First I'm going to introduce you to some of the ingredients so you can make your market checklist. We'll need some fresh parsley, we'll need salt and pepper, we'll need lemon zest, fresh chopped garlic, and the juice of one lemon which I juiced the lemon that I zested this from so I wouldn't have any waste. To that I'm going to add extra virgin oil and Balsamic vinegar. So our skewers are soaking for about 20 minutes or so and in the meantime I'm going to prepare some parsley. Italian flat leaf parsley is a great choice, you can also use curly, they both taste great. I'm just going to quickly destem it, just pull the pretty leaves off of it and leave the tougher stems to discard them, or you can mulch them, a lot of people mulch their greens which I think that is great way to go for Mother Earth. Okay you need probably about a half cup and that's great. You can use your garden variety chef knife or my favorite, my mesa Luna, my half moon knife because it's fun to use. I'm going to coarsely chop this. I don’t need to make it fine fine fine, I don't mind nice big flecks on it, I think it looks pretty, because when it cooks down it becomes this nice vibrant green and it adds a little flavor and texture to our shrimp. Okay boom there we go, beautiful parsley, about half a cup, not a lot. I've already chopped my garlic ahead of time because I had an event earlier, when I cater I like to prep a lot of herbs ahead of time. That way it's going to save me a lot of time in the kitchen. Time is very valuable especially when throwing a party. Okay onto the marinade. Lemon juice, garlic, plenty of it, parsley, going to reserve little parsley left over in case I want to garnish. Going to add nice pepper and some sea salt, little bit of that beautiful lemon zest, and a good dash of my Balsamic vinegar. Just about like that, about equal amounts to my lemon juice which was about half a cup. Then I'm going to take a whisk and I'm just going to blend all of these nice flavors together and let them melt. To that I'm going to add our magic ingredient, extra virgin olive oil. Now the secret to adding olive oil to an acid based marinade is just drizzle, drizzle, drizzle at a time. You're going to emulsify it and incorporate all the flavors so it makes a nice consistency for the marinade so the shrimp can sit in there and get nice and evenly coated. So you want to do the equivalent of about a cup or so of olive oil, just enough so it's nice and wet. You can also figure out if you're doing a lot of shrimp, you're going to double or triple this recipe so that the shrimp are going to be covered by it. So that's it a beautiful marinade nothing has touched it so I can do a little taste test with my clean finger, taste it, needs just a dash more salt and a little more garlic, you can always have a little much garlic. Marinade is going to set onto the shrimp.
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