These were more like mini lobsters and bear in mind that I didn't even purchase the largest specimens. You can get a rough idea just how big they were when you compare them to a standard dinner knife.
I decided to treat them much like a lobster or crayfish - I split them down the middle and cleaned out the heads. These halves where then filled in with a mix of softened butter and finely chopped garlic shoots.
They were then pan seared until the shell had changed colour and finished off under a grill. The aromatic melting butter turning a shade of red from the prawn shells.
Served with the butter drizzled over and some bread to soak up those juices, they proved to be a quick but luxurious way to enjoy this bounty from the sea.