• 1 orange
• 1 lemon
• 1 lime

Wash well, then roll each fruit on a flat surface to make it easier to extract the juice.

Using a grater, zest the peel from each fruit and add to a small bowl or mason jar.

Slice each fruit in half and squeeze the juice into the bowl or mason jar with the zest.

• 2 garlic cloves (minced or finely diced, or 1/2 tsp garlic powder)
• 2 Tbsp white balsamic vinegar
• 2 Tbsp olive oil
• 2 tsp honey
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano (or dried rosemary, dried basil, or "Old Bay" seasoning if using shrimp)

Add to the bowl or mason jar with the citrus juice and zest, and whisk or shake to combine.

• 1 sweet white onion (or yellow onion, cut into three thick slices)
• 1 red bell pepper (seeded and quartered)
• 1 green bell pepper (or yellow pepper, seeded and quartered)
• 8 oz mushrooms (whole, OPTIONAL)
• 1 lb skinless boneless chicken breasts (cut into 4 equal portions, OR 2 lbs large raw shrimp, peeled and deveined, with "tails on")

Transfer vegetables and meat of your choice to an airtight bag or bowl.  Add the marinade, seal the bag or cover the bowl, and allow to sit in the refrigerator for about 2 hours.  (NOTE: the citrus may cause the meat to whiten slightly.)

Preheat the grill (or oven broiler).

Remove the chicken or shrimp from the marinade, and discard the marinade.

For vegetables and chicken:  Add both to the grill.  Chicken that is one inch thick will take about 4 minutes per side in a covered grill.

For vegetables and shrimp: Pick out the vegetables and place on the grill first, giving them about a 5-minute head start.  Then place the shrimp directly on the grill, use a “grill basket,” or slide three to four shrimp on skewers.  (This will keep the shrimp from falling through the grill grates.)  Cook shrimp only 1 minute per side or slightly longer if needed, until pink and opaque.