Pat's notes: (great with shrimp or boneless chicken breast)marinated shrimp about 2 hours, skewered and grilled them and they were great. Served with corn salsa and bbq ribs with blackberry sauce. Yummy. Other reviewers gave rave reviews using the marinade with boneless breasts and thighs, shark fillets, salmon, a butterflied breast of turkey (put it in a zip lock bag and placed it in the freezer for a fast and convenient dinner-scrumptious), and marinated a 16 lb. turkey overnight, smoked the turkey using orange wood, oolala, was it moist and delicious, another baked the marinated chicken on a rack, then skimmed the fat and added a little water, made a sauce reduction with the pan drippings....wonderful!

2	large cloves	garlic (I used 4)
1/3	cup	olive oil
3	tbsp.	dark brown sugar (packed)
2	tbsp.	balsamic vinegar
1 1/2	tsp.	Dijon Mustard
1/4	cup	fresh lemon juice (used lime juice)
1/4	cup	fresh orange or lime juice (used orange juice)
1 1/2	tsp.	freshly grated lemon zest (used lime zest)

Thinly slice garlic and in a small saucepan cook in oil over moderately low heat until it just begins to turn golden. Remove pan from heat and with a slotted spoon discard garlic. Into oil in pan stir in remaining ingredients and salt and pepper to taste and cool marinade.

Makes 1 cup (enough for 1 1/2 to 2 pounds chicken or shrimp).