Bring a large pot of generously salted water to a boil over high heat. Add the prawns. Adjust the heat to maintain a simmer and cook for about 3 minutes depending on their size, until the shrimp turn opaque and pink.
Meanwhile, in a food processor, combine the oil, salt, parsley, almonds, mint, and chives. Whirl until the nuts are pulverized and the ingredients have combined into a thick green sauce. Transfer to a small bowl.
To serve, mound the prawns on a platter alongside the bowl of sauce.
My son's herb sauce is great with so many thing. Make a double batch and use it to dress up a nest of pasta or spoon on top of a simply roasted fillet of fish in the coming days.
Keyword 30 minutes or less, dairy-free, gluten-free