Prawns With Chimichurri Sauce

Recipe Ingredients

2		Garlic - peeled, up to 10 peeled and rough chopped
1		Red jalapeno pepper - stemmed seeded and coarsely chopped
1/4 cup	10g / 0.4oz	Fresh oregano leaves
1 cup	40g / 1.4oz	Fresh parsley leaves
1/4 cup	59ml	Red-wine or sherry vinegar
1/2 cup	118ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1 1/2 lbs	681g / 24oz	Jumbo prawns

Recipe Instructions

1. Prepare the garlic. Traditionally this is a garlicky sauce, but the amount of garlic used would be according to personal taste.

2. Combine the garlic and jalapeno in a food processor and mince finely. Add the oregano and parsley and pulse to a fine chop. Add the vinegar, olive oil and salt, processing until smooth and emulsified. (The sauce can be used immediately -- or pour into a jar, cover and refrigerate until ready to use.)

3. Remove about 1/3 cup of the sauce to use as a baste for the prawns. Prepare a charcoal or gas grill. Place prawns on a well-oiled grill, 4 to 6 inches from the source of heat. Baste and cook about 3 to 4 minutes per side, or until prawns are pink and cooked through.

4. Serve with the remaining sauce on the side.

Note: The sauce can also be used with beef, chicken or pork.

Source:
Susan Powter

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