Chargrilled Prawn Skewers with Chimichurri
This recipe was brought to you by Lake Deborah Salt
Serves 4
Ingredients
1 bunch parsley
½ bunch coriander
2 garlic cloves, roughly chopped
1 red chili, roughly chopped
¼ tsp dried oregano
1 tsp Lake Deborah Pure Lake Salt
½ tsp black pepper
100ml extra virgin olive oil
1 tbsp red wine vinegar
8-10 medium green tiger prawns, peeled and deveined (with tails)
2 lemons, sliced into wedges.
Method
Using a mortar and pestle (or a food processor), combine parsley, coriander, garlic, red chili, oregano, Lake Deborah Pure Lake Salt and black pepper. Crush until a rough paste forms. Gradually add the olive oil and red wine vinegar, blending until you achieve a smoother, well-combined consistency. Taste and adjust seasoning if needed.
Toss the prawns with half of the chimichurri, ensuring they are evenly coated. Set aside to marinate for 10-15 minutes while you preheat the grill.
Thread each prawn onto a skewer. If using wooden skewers, soak them in water for 10-15 minutes to prevent burning during grilling.
Preheat your BBQ or grill pan to high heat. Grill the prawns for 3-4 minutes on each side, or until they turn pink and develop a nice char.
Remove from the grill and brush the prawns with extra chimichurri. Serve immediately with lemon wedges.
