Grilled Prawns with Chimichurri
Fresh prawns meet vibrant green chimichurri in this effortlessly elegant dish that screams summer entertaining. The herby Argentine sauce is like a flavour bomb that transforms simple grilled seafood into something really special.
What do I need?
- 1 kg large raw prawns, shells on, deveined
- 2 tbsp olive oil
- Lemon wedges, to serve
For the Chimichurri
- 1 cup flat-leaf parsley, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, chopped
- 1 small red chilli, finely chopped (optional)
- 125 mL extra virgin olive oil
- 2 tbsp red wine vinegar
- Salt and pepper, to taste
How do I make it?
- In a bowl, combine parsley, garlic, oregano, and chilli. Stir in olive oil and vinegar. Season with salt and pepper. Set aside to let flavours develop.
- Preheat a barbecue or grill plate to medium-high. Toss prawns with olive oil and season lightly.
- Cook prawns for two to three minutes each side until just cooked through and bright orange.
- Arrange prawns on a platter, spoon over chimichurri, and scatter with extra oregano leaves. Add lemon wedges for squeezing.
