Prawns with Chimichurri Sauce

Chimichurri is Argentina’s gift to the grill, and it works beautifully on prawns. This version blends a full cup of fresh parsley, fresh oregano, garlic, jalapeno, red wine vinegar, and olive oil into a vibrant green sauce that does triple duty as a marinade, baste, and dipping sauce.

The sauce comes together in a food processor in under a minute. Pulse the garlic and jalapeno first to break them down, then add the herbs and process until finely chopped. Streaming in the vinegar and oil last creates a smooth, emulsified sauce that clings to the prawns instead of sliding off.

Reserve two-thirds of the sauce for the table and use the rest to baste while grilling. The prawns only need 3 to 4 minutes per side, just until they curl and turn pink. That’s it.

Pro Tips

• Use the freshest flat-leaf parsley you can find. Curly parsley works but the flavor is milder.
• Seed the jalapeno for gentle heat, or leave the seeds in if you like things fiery.
• Oil the grill grates well. Prawns stick aggressively to a dry grill.
• The chimichurri actually improves after sitting. Make it a few hours ahead so the flavors meld.

Variations

• Swap red wine vinegar for sherry vinegar for a slightly sweeter, more complex acidity.
• Use this same sauce on grilled steak, chicken, or pork. It’s versatile.
• Add a handful of fresh cilantro alongside the parsley for a more Latin American flavor profile.