Italian (red) and New Caledonian (blue) prawn, defrosted for 8 hours - debatably, the most flavorful part of the prawn is the head, a mix of muscle meat and brain, protected by a shell so during cooking it stays juicy and textually exciting. Cooked for 2 to 3 minutes on each side: the last thing you want is lukewarm brain juice. Lemon and garlic, salt, pepper and some chili is essential for this dish.
