Recipe - Prawns With Chimichurri Sauce

2 To 10 cloves garlic, peeled
And coarsely chopped
1 Red jalapeno pepper, stemmed
Seeded and coarsely chopped
One fourth cup Fresh oregano leaves
1 cup Fresh parsley leaves
One fourth cup Redwine or sherry vinegar
One half cup Olive oil
One fourth teaspoon Salt
1 One half pound 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 welloiled 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