Chimichurri Tiger Prawns

I am absolutely loving this combo of tiger prawns and chimichurri sauce! I went to my local fishmonger to get my hands on these beautiful shellfish and they work so well with the herby, tangy Argentinean sauce. Traditionally chimichurri is a sauce for grilled meats (I recommend it with steak, it's heavenly!), but I think I've found it's new soulmate with these monster prawns! The dish takes very little time to make so this is definitely one for the BBQ this weekend, it would also work very well as a (messy!) starter.

Makes 6 prawns


15g bunch of parsley, roughly chopped

15g bunch of coriander, roughly chopped

2 cloves of minced garlic

1 small fresh chilli, roughly chopped

1 tsp oregano

3 tbsp olive oil

2 tbsp red wine vinegar

Juice of half a lime

Salt & pepper, a pinch of

6 large tiger prawns

6 bamboo skewers


Place all of the ingredients, except for the prawns, in a food processor and blitz until you have a rough sauce. Transfer to a bowl and set to one side.

Heat the grill (or prepare the BBQ) and thread the prawns onto the skewers, from bottom to top. Place the prawns in to cook and turn once they start to go pink. They need very little time so keep an eye on them and be careful not to overcook.

Serve immediately smothered in the chimichurri sauce.