Prawns With Chimichurri Sauce
2 to 10 cloves garlic, peeled
1 and coarsely chopped
1 red jalapeno pepper, stemmed
1 seeded and coarsely chopped
1/4 cup fresh oregano leaves
1 cup fresh parsley leaves
1/4 cup red-wine or sherry vinegar
1/2 cup olive oil
1/4 teaspoon salt
1 1/2 lb jumbo prawns

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.

Yield: 6 servings

Print this recipe