It's that time on our beautiful B.C. coast for spot prawns. B.C. spot prawn season is a short one and generally lasts from early May to July. If you happen to find yourself upon these wonderfully sweet and succulent gems I urge you to snap the little suckers up like no one's business.
When you come across something as gorgeous as spot prawns it's only fair to prepare them with the respect they deserve. As in super simple, allowing their true flavours to shine through. Case in point this recipe calls for just a few ingredients to make the spot prawns shine even more. Not that they need any help.
1 lb spot prawns
1 clove garlic
1 small red chili, seeds and veins removed and chili finely chopped
1 small lemon, juiced
1 tablespoon butter
1. Heat a skillet to medium heat, add oil and heat the oil. Add the garlic and chili and saute 2-3 minutes, making sure the garlic doesn't brown. Add the lemon juice and butter, mix together. Add the spot prawns, cover the pan and steam the prawns for 5-6 minutes. Serve the prawns with the pan juices and plenty of bread.