1. Prepare the garlic 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.
2 To 10 cloves garlic, peeled and coarsely chopped
1 Red jalapeno pepper, stemmed seeded and coarsely chopped
1/4 c Fresh oregano leaves
1 c Fresh parsley leaves
1/4 c Red-wine or sherry vinegar
1/2 c Olive oil
1/4 ts Salt
1 1/2 lb Jumbo prawns