Prawns

• 1lb prawns such as Caledonian, but any jumbo shrimp will also work just make sure they’re whole with shells on to follow the recipe for shrimp oil below.

1. Peel the shells from the body and using a pair of scissors just cut off the legs. Reserve all of that for the shrimp oil below. Using a toothpick or a pair of tweezers, go right behind the head and find the vein (poop shoot) and lift it out then pull it out. Doing it this way saves you from butterflying each prawn and I think it looks nicer.

Rouille

• 2 egg yolks
• 3/4 cup oil
• 2 garlic cloves
• 1 roasted bell pepper (I enjoy the jarred ones)
• 3 Calabrian chilis in oil (stem removed and seeded)
• 1 lemon
• pinch safron
• shells from 1lb prawns or shrimp
• salt to taste

1. Begin by taking all of the shells from your peeled prawns and covering them with the oil. Place over medium low heat and infuse for 45 minutes. The oil should be slightly orange and taste like toasted shrimp. Strain and cool completely.
2. Take your pinch of saffron and place it over an ice cube in a bowl to bloom it.
3. Place your egg yolks, garlic, red pepper, Calabrian chili, bloomed saffron (with water) and a big squeeze of lemon juice into a blender. Pulse it a few times to break everything down until you have a semi smooth paste. Slowly stream in the shrimp oil until it’s thickened up and a mayo consistency.
4. Taste and adjust your salt or lemon. This should be spicy, and lemony.

Shrimp floss

• 1 package dried mini shrimp.

1. This is super straightforward. When you buy your dried shrimp place them in the freezer overnight, Next day place them into a blender and pulse until you have a fine floss.
2. Store in an airtight container, and it lasts just as long. Or chuck it back in the freezer and pull some out whenever you want it.

Finish the dish

1. I love grilled prawns so if you have the opportunity to cook them that way, please do. Otherwise you can preheat a saute pan over medium heat and add a few tbsp of neutral oil. Once it shimmers and begins to smoke, season your prawns and lay into the pan.
2. Once you have a nice hard sear (or a little bit of char if you’re grilling) give them a flip and kiss the other side. Should be about a minute per side. Your shrimp should be a nice C shape.
3. Place your shrimp onto a plate and top with a sprinkle of shrimp floss and dip into rouille.