1 cup parsley sprigs
1 cup oil
1/2 cup chopped onion
1/4 cup lemon basil leaves
1 garlic clove -- smashed
juice and zest of 1 lemon
salt -- to taste
cayenne pepper -- to taste
1/2 pound lean pork butt -- cut in 3/4" cubes
1/2 pound boneless skinless chicken breast -- cut in 3/4" c
1/2 pound shrimp -- peeled and deveined
Instructions:
Soak eight 8-inch wooden skewers in warm water for at least 45 minutes
before using. Thread pork, chicken, and shrimp on skewers, keeping
them separate, and place skewers in a shallow glass baking dish. In
workbowl of a food processor combine parsley, oil, onion, basil, garlic,
lemon juice and zest, salt and cayenne. Process until smooth. Pour
marinade over skewers and turn them several times to coat well. Marinate
30 minutes at room temperature or cover and refrigerate up to 3 hours,
turning skewers several times. Preheat grill. Add skewers, pork first,
then chicken, then shrimp, and grill until browned on all sides. Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse
