Prawns with Chimichurri Sauce

Prawns with Chimichurri Sauce Recipe:

Prawns with Chimichurri Sauce

2    To 10 cloves garlic; peeled and coarsely chopped
1    Red jalapeno pepper; stemmed, seeded and
    coarsely chopped
1/4 c Fresh oregano leaves
1 c Fresh parsley leaves
1/4 c Red-wine or sherry vinegar
1/2 c Olive oil
1/4 ts 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.

Makes 6 servings