Jalapeno-Lime Marinade

• 1 cup (225 ml) thawed orange juice concentrate, undiluted
• 2 tsp (10 ml) grated lime rind
• 1/2 cup (125 ml) fresh-squeezed lime juice
• 1/2 cup (125 ml) honey
• 4 tsp (20 ml) ground cumin
• 1/2 tsp (2 ml) salt
• 2 tbsp (30 ml) chopped fresh cilantro
• 6 cloves garlic, minced
• 4 jalapenos, seeded and chopped

1. Combine ingredients in a large zip-top plastic bag; add your choice of 3 pounds of chicken or pork tenderloin cut into 1-inch cubes or 4 pounds of large, peeled deveined and butterflied shrimp.
2. Seal and marinate in refrigerator for at least 30 minutes, no longer than 2 hours for shrimp and at least 1 hour for chicken or pork.
3. Remove meat from bag, reserving marinade.
4. Use on skewers for kebobs, and baste frequently with reserved marinade.

orange juice concentrate, lime rind, lime juice, honey, ground cumin, salt, fresh cilantro, garlic, jalapenos

Taken from online-cookbook.com/goto/cook/rpage/0004A2 (may not work)