I find that chicken breasts do not need much in the way of marinating. Since chicken is already tender you only need to marinate for a short period of time to add flavour rather than to tenderize. I rub boneless chicken breasts with minced garlic, dijon mustard, salt, pepper and fresh squeezed lemon, and some olive oil. Let sit for 30 minutes to 1 hour. Note that lemon juice will cook the meat changing the texture if allowed to marinate for too long. Another rub that I use with a Greek influence is to rub the breasts with garlic, oregano, olive oil and lemon juice, salt and pepper, let sit again for just 30 minutes or so and then grill. Ann.

Made it last night, and Tim even had seconds! Ya know it's a keeper when that happens! There were about 5 shrimp left so I have those for today's lunch. Next time I will omit the rosemary, tho. I am at long last discovering that rosemary is not one of my favorite herbs. I can take it or leave it on most things. Westelle, I think I will serve it with rice next time, too. Thanks for re-posting the recipe, and thanks Cindy for posting it in the first place! I saved it at least two years ago and FINALLY tried it! Linda

Any way is fine with me: MARINATED SALMON SEARED IN PEPPER (serves 4) 1/4 cup soy sauce 2 clobes garlic, minced 3 TBL lemon juice 1 tsp grated lemon zest 1 tsp sugar Two 12 oz center-cut salmon fillets, skinned & halved 3 TBL coarsely cracked black pepper 1/4 cup olive oil Combine the soy sauce, garlic, lemon juice, lemon zest & sugar in a ziplock bag. Add the salmon; seal & refrigerate 1 hour, turning occasionally. Remove the salmon & pat dry; discard the marinade. Press pepper into each piece of salmon, coating thoroughly. Heat the oil in a skillet until hot but not smoking. saute the salmon 2-3 minutes per side until it flakes easily. Transfer salmon to paper towels; drain for 30 seconds & serve immediately.~~Seasational Seasons SALMON WITH GINGER BUTTER (serves 4) 3 TBL dry sherry 2 TBL soy sauce 1 TBL dark Asian sesame oil 1 TBL minced fresh gingerroot 2 TBL minced parsley 2 lbs salmon fillets 2 TBL butter, cut into small pieces 1/8 tsp each salt & pepper 1 lemon, cut into wedges Combine the sherry, soy sauce, sesame oil & ginger. Brush the fillets w/the sherry mixture & sprinkle w/parsley. Dot butter evenly across the surface. Season w/salt & pepper. This may be prepared to this point several hours ahead & refrigerated. Broil or grill the salmon without turning until the fish turns pink & fles, approximately 10-15 minutes. Serve w/lemon wedges.~~Gold'n Delicious

This is our favorte for hot shrimp: Combine in a bowl; 1½ pounds cleaned shrimp (large or small) 2 tablespoons olive oil Pinch of cayenne pepper 2 cloves garlic; minced ½ teaspoon oregano a squeeze of lime or lemon juice ½ teaspoon kosher salt dash fresh ground pepper Allow to marinate in refrigerator at least 30 minutes but no more than 2 hours (if you over marinate it the lime juice will begin to "cook" the shrimp). If shrimp are large enough, place on skewers. If shrimp are small use a grill tray or fish rack. Pre-heat grill to very hot. Add shrimp mixture; cook until shrimp turn pink, two to four minutes. Do not over cook! And a brine is our favorte "marinade" for cold shrimp: 1 pound (26 to 31 count), raw, shell on shrimp (Easy Peel) 1/4 cup kosher salt 1/4 cup sugar 1 cup water 2 cups ice 1 tablespoon olive oil Make a brine by combining kosher salt, sugar and water. Using a pair of scissors or a sharp knife cut down the backside of each shrimp through the shell and remove the vein leaving the shell intact. (The Easy Peel raw shrimp have already been de-veined.) Place cleaned shrimp in a large bowl along with brine and add ice; stir. Refrigerate for 20 to 25 minutesÂno longer. Place one large baking sheet in the freezer and one under the oven broiler and preheat for 5 minutes with oven set to broil. Remove shrimp from brine, drain thoroughly and rinse under cold water; dry on paper towels. Toss shrimp with olive oil. Place shrimp onto sizzling, pre-heated baking sheet in a single layer. Immediately place under broiler. After 2 minutes, turn shrimp with tongs and return to broiler for 1 more minute. Shrimp is cooked when it turns pink, do not over cook. Transfer shrimp to cold baking sheet from freezer and refrigerate immediately. Cool completely before removing shells. Serve on ice with your favorite sauce. Recipe from Alton Brown Marilyn