- 1⁄2 cup olive oil
- 1⁄4 cup lemon juice
- 30 g Italian parsley, chopped
- 1 T chilli flakes
- 400 g medium prawns, shelled and deveined
Mix 1⁄3 cup olive oil, the lemon juice, parsley and chilli flakes until well blended.
Drain the prawns in a colander. Heat the remaining oil in a large saucepan over a medium heat. Cook the prawns in batches for 3 minutes, or until bright pink.
Sprinkle the chimichurri over the prawns and drizzle over the dressing.
Cook's note: Chimichurri is an Argentinian sauce of herbs and spices mixed with oil and vinegar to rub over grilled meat or fish. Woolies’ readymade chimichurri blend contains chillies and spices that make a great base for your sauce.