Ingredients
- 24 24 wild Alaska spot prawns, peeled, rinsed, and cut in half lengthwise
- Juice of 2 limes
- 10 10 to 12 Alaska Grown fresh mint leaves, divided
- 1/2 1/2 Alaska Grown English cucumber, peeled, seeded, and diced about 4 to 5 ounces
- 1 1 to 2 serrano chilies, seeded and minced
- 2 teaspoons 2 teaspoons Alaska pure sea salt, divided
- Alaska Grown watercress sprouts, if desired
- 1 1 to 2 Tablespoons extra virgin olive oil, for garnish
- Crackers, for serving, if desired
Servings:
Units:
Instructions
- Place lime juice in a large non-reactive or glass bowl. Add prawn halves, half of the mint leaves, cucumber, serrano, and half of sea salt;
- toss to coat. Allow to sit for 5 minutes, until the prawns start to turn white around the edges.
- Using a spoon, divide the prawns among 4 plates or on one large plate. Spoon marinating liquid over prawns. Garnish with remaining mint
- leaves, Alaska watercress and remaining sea salt. Drizzle olive oil over plate and serve, with crackers, if desired.
- Wild Alaska spot prawns are coveted for their large size and sweet taste. This simple but flavorful treatment makes most of their natural
- assets.
Recipe Notes
Recipe by Beau Schooler, the Rookery, Juneau, AK
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