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Prawns: Prawns with Chimichurri Sauce

Source of Recipe


From "Something Spicy" by Frances Towner Giedt






List of Ingredients



• 2 to 10 cloves garlic, peeled and coarsely chopped
  
• 1 red jalapeno pepper, stemmed, 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 tsp salt
  
• 1-1/2 lbs. jumbo prawns
  






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 finely 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 the prawns are pink and cooked through. Serve with the remaining sauce on the side.
   
   Makes 6 servings.
   
   NOTE: The sauce can also be used with beef, chicken or pork.