• 1/4 cup fresh lemon juice
  
• 1/2 teaspoon hot pepper flakes
  
• 1/2 teaspoon cracked black pepper
  
• 1/2 teaspoon coarse kosher or sea salt (or to taste)
  
• 4 strips of lemon zest
  
• 3 cloves garlic, crushed with side of cleaver or minced
  
• 1/4 cup coarsely chopped fresh parsley
  
• 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mixture of four.
  
• 1/2 cup extra virgin olive oil

MAKES 1 CUP

Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a non reactive (glass, ceramic or stainless steel) bowl and whisk until the salt crystals are dissolved. Add lemon zest, garlic, parsley, and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness. Stir again before using. Marinate the cut you will be grilling WITHIN 2 to 3 HOURS of making.

Excellent on pork chops and pork shoulder.

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