This is a quick, easy dish with bold flavours that will surely impress.
1kg Fresh King Prawns
1 Bunch Continental Parsley
½ teaspoon dried Oregano
2 cloves Garlic
½ teaspoon Chilli Flakes
2 tablespoon Lemon Juice
2 teaspoon Red Wine Vinegar
1. Peel and devein the prawns leaving the tail on.
2. For the chimichurri, fine chop the parsley, garlic and eschallot. Combine with chilli flakes, lemon juice and red wine vinegar. Adjust the seasoning with salt and lemon if required.
3. Heat a pan to a high heat. Halve the lemons and brown on the cut side. Remove from the pan. Add 1 tablespoon olive oil, coat the pan then add the prawns. When half cooked add the butter, and cook out until butter browns and the prawns are just cooked through.
4. Serve the prawns piled up alongside the lemons and chimichurri.
Created by Sydney Chef