Name: Prawns with Chimichurri Sauce
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Seafood, Sauce, Bar-b-q	6	Servings

INGREDIENTS

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. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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