| 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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