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1
Pulse the garlic, onion, red pepper, cilantro, oregano, white vinegar, lime juice and red pepper flakes in a food processor (or can be made by hand in a mortar and pestle).
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2
Remove the mixture from the processor and pour it into a medium bowl.
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3
Whisk in the olive oil and adjust the seasoning with additional salt, pepper, vinegar and lime juice, to taste.
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4
Check the flavor by dipping a piece of bread into the sauce and tasting.
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5
Reserve half of the sauce for the marinade.
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6
Clean and devein prawns.
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7
Hold a prawn in the palm of your hand keeping the shrimp straight and slide in the skewer from head to tail.
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8
Use 1 prawn per skewer.
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9
Line 4 of the skewered prawns next to each other in a row.
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10
Draw an additional skewer perpendicular through the row, connecting the 4 skewered prawns together.
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11
Continue this step until all of the prawns have been skewered into groups of 4.
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12
Brush them with chimichurri and marinate for 2 hours.
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13
Preheat an outdoor grill or an indoor grill pan.
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14
Put the skewered shrimp on a grill and brush with more chimichurri.
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15
Flip the skewers and repeat.
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16
Cook until the prawns are opaque, about 5 minutes per side.
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17
Remove the skewers when the prawns are fully cooked.
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18
Mix all the ingredients for the sriracha cocktail sauce in a bowl.
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19
Pour some of the sauce into shot glasses.
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20
Top with a prawn and garnish with a chive.
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21
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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22
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
