1. To make the chimichurri sauce,mix all ingredients except the oils in a bowl. Then,while stirring slowly,pour the oils in. Set aside for at least 1 hour on the bench to allow the flavours to meld. (Note:Never judge this sauce by tasting it alone. It is rather boring,actually. But with a grilled protein? It is magical!)
2.For the Marie Rose, mix ingredients in a bowl. Set aside for at least 1 hour.
3.For the prawns, mix the salt and pepper together in a small bowl. Thread 2 prawns on each skewer. Preheat the barbecue on high. Drizzle the prawns with the olive oil. Place the skewers on the BBQ and sprinkle the top with half the salt and pepper mixture. Cook for 1½ minutes. Turn then sprinkle the other side for 1 minute. Remove onto a plate.
4. Serve prawns with the dipping sauces and lemon wedges on the side.
Notes
Chimichurri sauce is best made as close to serving time as possible (in the morning for a lunch serving is fine) as the coriander will discolour. But leftovers will keep for 2 days.
Marie Rose can be made 3 days in advance.
This recipe features in RecipeTin Eats' barbecue Christmas menu