Ingredients

• 8 cloves garlic
• 1/2 cup chopped onion
• 1/2 cup chopped red bell peppers
• 1 handful cilantro leaves
• 1/2 cup chopped fresh oregano leaves
• 1/4 cup white vinegar, plus more to taste
• 1 lime, juiced, plus more to taste
• 1 pinch red pepper flakes (use at your own discretion)
• 2/3 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 (4-pound frozen block) black tiger prawns (about 16 to 24 prawns), thawed
• Skewers
• 1 1/2 teaspoons Worcestershire sauce
• 3 teaspoons sriracha rooster sauce
• 4 teaspoons prepared kosher horseradish
• 1/4 cup lemon juice
• 1 tablespoon kosher salt
• 1 1/2 cups ketchup

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Instructions

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). Remove the mixture from the processor and pour it into a medium bowl. Whisk in the olive oil and adjust the seasoning with additional salt, pepper, vinegar and lime juice, to taste. Check the flavor by dipping a piece of bread into the sauce and tasting. Reserve half of the sauce for the marinade.
2. Clean and devein prawns. Hold a prawn in the palm of your hand keeping the shrimp straight and slide in the skewer from head to tail. Use 1 prawn per skewer.
3. Line 4 of the skewered prawns next to each other in a row. Draw an additional skewer perpendicular through the row, connecting the 4 skewered prawns together. Continue this step until all of the prawns have been skewered into groups of 4. Brush them with chimichurri and marinate for 2 hours.
4. Preheat an outdoor grill or an indoor grill pan.
5. Put the skewered shrimp on a grill and brush with more chimichurri. Flip the skewers and repeat. Cook until the prawns are opaque, about 5 minutes per side. Remove the skewers when the prawns are fully cooked.
6. Mix all the ingredients for the sriracha cocktail sauce in a bowl. Pour some of the sauce into shot glasses. Top with a prawn and garnish with a chive.