2 cloves garlic -- peeled, up to 10
-- peeled and rough chopped
1 red jalapeno pepper -- stemmed
-- seeded and coarsely chopped
1/4 cup fresh oregano leaves
1 cup fresh parsley leaves
1/4 cup red-wine or sherry vinegar
1/2 cup olive oil
1/4 teaspoon salt
1-1/2 pounds 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.
