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

Instructions

1. 1

   Prepare the garlic.

2. 2

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

3. 3

   Combine the garlic and jalapeno in a food processor and mince finely.

4. 4

   Add the oregano and parsley and pulse to a fine chop.

5. 5

   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.

6. 6

   Remove about 1/3 cup of the sauce to use as a baste for the prawns.

7. 7

   Prepare a charcoal or gas grill.

8. 8

   Place prawns on a well-oiled grill, 4 to 6 inches from the source of heat.

9. 9

   Baste and cook about 3 to 4 minutes per side, or until prawns are pink and cooked through.

10. 10

    Serve with the remaining sauce on the side.

11. 11

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