INGREDIENTS
- 1/2 bunch basil, finely chopped, plus extra leaves to serve
- 1/2 bunch coriander, leaves roughly chopped
- 1 long green chilli, finely chopped
- 2 tsp cumin seeds, toasted
- 1 eschalot, finely chopped
- 2 garlic cloves, crushed
- Finely grated zest of 1 lemon
- Juice of 1 lemon, plus extra halves to serve
- 2 tbs red wine vinegar
- 150ml extra virgin olive oil
- 16 large green prawns, shell on, split, deveined
- 50g unsalted butter, melted
METHOD
- 1.To make the chimichurri, combine all ingredients, except the prawns and butter, in a bowl and season with salt and pepper.
- 2.Set aside at room temperature to allow the flavour to develop.
- 3.Place prawns, shell-side down, on a tray and brush with melted butter. Spoon over half of the chimichurri.
- 4.Heat a chargrill or barbecue to high and add the prawns, shell-side down.
- 5.Cook for 2-3 minutes until prawns are just cooked through.
- 6.Serve with the remaining chimichurri, extra lemon and extra basil.
Recipe credit: Delicious.com/au
