Live spot prawns?
I want to do a sort of mexican salad with these guys I'm picking up Saturday. Would grilling be the best thing for them? Should I toss them on still kicking? What about maybe letting them hang out in sake for a while and then sauteeing them? Sort of fusiony?
Frankly, I love them raw, right after you rip the head off and peel 'em, but I think my guest may blanche and faint at that!
Drunk shrimp are better!
Anejo, reposado or what? I like the idea of the arinade, but what type of tequila do you use? (type, not brand)
I always find that shrimp and prawns do better in drunken marinades if you put them in live, so they aspirate some of it. Cruel, I know. Then again, if the tequila's good, maybe they don't mind so much. After all, having one's head pulled off when one is sober can't be much fun!