Prawns with chimichurri sauce

Yield: 6 servings

Measure Ingredient
2 \N To 10 cloves garlic, peeled
\N \N & coarsely chopped
1 \N Red jalapeno pepper, stemmed seeded and coarsely chopped
¼ cup Fresh oregano leaves
1 cup Fresh parsley leaves
¼ cup Red-wine or sherry vinegar
½ cup Olive oil
¼ teaspoon Salt
1½ pounds 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 ⅓ 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.

Data per serving: Calories.....252 Carbohydrates.....3g Monounsaturated fat.....13g Protein......18g Sodium.........285mg Polyunsaturated fat......2g Fat..........19g Saturated fat.....3g Cholesterol...........166mg

From "Something Spicy" by Frances Towner Giedt

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