Sweet and rich like lobster but miniature in size. Now is the season for enjoying San Diego’s locally caught spot prawns off the La Jolla coast. We picked up a handful of these guys still alive and kicking with their waving antennae from Catalina Offshore Products. Destined for the grill with a simple preparation, we headed straight home.
As it turns out, most of our haul was large in size with a few smaller ones. We took one look at them and knew it would be too much for us to eat in one sitting. So, we chose three and saved the rest for another day. This made for a delicious appetizer but you could certainly double it for a main course.
Spot Prawns with Cilantro Lime Butter
Yield: serves 2 as an appetizer
Cilantro Lime Butter:
2 oz butter, melted
pinch salt (only if using unsalted butter)
1/2 lime, zested and juiced
10 sprigs cilantro, chopped
Combine the salt, lime zest, juice, and cilantro with the melted butter. Set aside.
Prepare the Prawns:
3 spot prawns
1 radish, shaved or sliced paper thin
1 lime, halved
Cut each prawn in half, lengthwise from head to tail. Place cut prawns on a sheet pan lined with paper towels. Sprinkle each cut side sparingly with salt and pepper to taste.
Place cut side down on a hot grill pan set over coals. Grill just until some parts blacken, approximately 2 minutes. Then, turn over and finish cooking for another minute or so until meat is opaque and . Be careful not to over cook or they will become rubbery.
Transfer prawns to a plate. Drizzle liberally with cilantro lime butter and a sprinkle of sea salt. Garnish with lime wedges and shaved radish.