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.