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Frequently paired with
The best thing to pair and share with GRILLED PRAWNS
Ingredients
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Prawns
Chimichurri
Charred Lemon Finish
To Serve (optional)
Method
Prawns
Prep prawns
Rinse and pat the prawns very dry with paper towels. Leave tails on for presentation. Place in a bowl.
Season and marinate briefly
Add 2 tablespoons olive oil, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper and 2 minced garlic cloves to the prawns. Toss to coat evenly. Let rest 10 minutes at room temperature (no more than 20 minutes) so flavors adhere.
Chimichurri
Prepare herbs
Finely chop the parsley, cilantro (if using) and oregano leaves. Mince 2 garlic cloves and the shallot finely so they meld into the sauce.
Emulsify
In a medium bowl, combine the chopped herbs, minced garlic, minced shallot, 2 teaspoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/4 teaspoon red pepper flakes, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk in 1/2 cup extra virgin olive oil in a steady stream until incorporated. Taste and adjust seasoning — add a splash more vinegar or lemon if you prefer brighter acidity.
Rest
Let the chimichurri sit at room temperature for at least 10 minutes (or up to 1 hour) so flavors marry. If making ahead, refrigerate and bring back to room temperature before serving.
Charred Lemon Finish
Preheat a grill or cast-iron skillet to high heat (about 450–500°F / 230–260°C). Brush cut lemon halves lightly with 1 teaspoon olive oil. Place lemons cut-side down on the hot grill or skillet and char until deep brown at the edges and some caramelization appears, 2–3 minutes. Remove and reserve for squeezing over prawns.
Grilling & Assembly
Grill prawns
Oil the grill grates or brush the hot skillet with a little oil. Arrange prawns in a single layer and cook undisturbed until opaque and charred at the edges, about 1.5–2 minutes per side (total 3–4 minutes) depending on size. Flip once using tongs. Do not overcook—prawns should be just firm and slightly springy.
Finish with chimichurri and lemon
Transfer hot prawns to a serving platter. Spoon 3–4 tablespoons of chimichurri over the prawns, reserving the rest for the table. Squeeze the charred lemon halves over the prawns for an extra smoky-citrus finish. Garnish with microgreens or chopped parsley if desired.
Serve
Serve immediately with remaining chimichurri on the side and toasted bread or rice to soak up juices.