Grilled Prawns with Coriander Chimichurri

I love prawns! I will choose them over any other seafood if I get the chance. I also love this version of chimichurri; I’ve been making it for years, to spoon over veg or serve as a sauce with steak. I replace the parsley with extra coriander so its not completely authentic but I am really not a fan of parsley but will cook with coriander as much as possible, so it works for me. You could even cook the prawns on the barbecue if you like for a great new addition to the classic summer BBQ!

Serves 4

Prep time 10 mins

Cook time 10 mins

Ingredients:

8 giant prawns or 14 tiger prawns

2 tbsp rapeseed oil

100g coriander, leaves and stalks

15g fresh oregano

1 red onion, finely chopped

4 tbsp red wine vinegar

1 garlic clove

1-2 red chilli, deseeded finely chopped

Juice of 1 lime

200ml olive oil

Good pinch salt

Method:

1. Start by making the chimichurri. Finely chop the coriander and oregano together, alternatively pulse blitz them in a food processor: I prefer to chop them as its easier to control how fine it gets.

2. Finely chop or grate the garlic clove and add to a bowl along with the chilli, onion and herbs.

3. Add the lime juice, salt and vinegar and stir well to combine before drizzling in the olive oil whilst you stir. Taste and add seasoning if needed.

4. Preheat your grill and a cast iron griddle pan. Insert a long skewer into the prawn from tail to head to keep it from curling up whilst it cooks.

5. Brush the prawns with rapeseed oil and char for 3 minutes on each side (you may need to do it in batches) and then transfer to a baking tray and grill for another 5 minutes.

6. Serve the prawns whole, with chimichurri drizzled over them or on the side.