Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cloves        garlic -- peeled, up to 10
                        and coarsely chopped
   1                    red jalapeno pepper -- stemmed
                        seeded and coarsely chopped
     1/4  cup           fresh oregano leaves
   1      cup           fresh parsley leaves
     1/4  cup           red-wine or sherry vinegar
     1/2  cup           olive oil
     1/4  teaspoon      salt
   1 1/2  pounds        jumbo prawns

Preparation:

1. Prepare the garlic. Traditionally this is a garlicky sauce, but the amount of garlic used would be according to personal taste. 2. Combine the garlic and jalapeno in a food processor and mince finely. Add the oregano and parsley and pulse to a fine chop. Add the vinegar, olive oil and salt, processing until smooth and emulsified. (The sauce can be used immediately; or pour into a jar, cover and refrigerate until ready to use.) 3. Remove about 1/3 cup of the sauce to use as a baste for the prawns. Prepare a charcoal or gas grill. Place prawns on a well-oiled grill, 4 to 6 inches from the source of heat. Baste and cook about 3 to 4 minutes per side, or until prawns are pink and cooked through. 4. Serve with the remaining sauce on the side. Note: The sauce can also be used with beef, chicken or pork.