Spot prawns are actually shrimp, though they do sport four white spots on their shells, which makes the name at least partially accurate. By any name, these firm, sweet, and delicate aquatic beasties are a Pacific delicacy shown to their best advantage when served as a crudo and accented with clean flavors. If you can’t find live spot prawns or other sashimi-grade shrimp, scallops, ahi, or albacore would all work nicely with the chile and mint. Wait to combine the chile, mint, and lime until you are ready to serve so that the lime juice doesn’t “cook” the mint.

　　

Ingredients

serves 4

　　24 to 32 live spot prawns

　　Kosher salt and freshly cracked pepper

　　15 fresh mint leaves

　　2 limes

　　2 red jalapeño chiles

　　4 teaspoons best-quality extra-virgin olive oil, for drizzling

　　

Step 1

Remove the heads and shells from the prawns and clean them under cold running water. Pat dry and season with salt and pepper. Divide the prawns among 4 plates.

　　

Step 2

Roll the mint leaves into a cigar shape and slice thinly with a sharp knife. Place in a small, nonreactive bowl. With a grater, remove the zest from 1 of the limes and add to the mint leaves. Cut both limes in half and squeeze the juice into the bowl with the zest and mint. Seed and thinly slice or mince the chiles, depending on how much “bite” you want in the dish. Add to the bowl and toss to combine all the ingredients.

　　

Step 3

Spoon one-fourth of the mint-lime mixture over each portion of spot prawns. Drizzle each with 1 teaspoon of the olive oil and serve.

　　Ethan Stowell's New Italian Kitchen