1 tablespoon grated lemon peel
juice of 2 large lemons, about 1/3 cup
1/4 cup olive oil
1/4 cup chopped fresh parsley
2 tablespoons minced shallots
1 tablespoon minced garlic
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Combine the marinade ingredients. Refrigerate up to 24 hours.
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