Spot Prawn season has arrived

I am a HUGE fan of the sweet and delicious spot prawn. It is now GAME ON for the prawn boats to go out and collect the delicious little morsels found in our B.C. waters. I am going to go down to the boats this weekend and collect me a big bag full right off the boats! I thought I would share a recipe with you I found on line. I will let you know how the recipes works. Sautéed B.C. Spot Prawns with Garlic, Jalapenos, Fresh Herbs and a Spicy Mayo Rob Feenie WHAT YOU NEED: 3-4 pounds live prawns 1 tablespoon extra virgin olive oil 1 tablespoon butter 4 garlic cloves, thinly sliced 2 red jalapeno peppers, thinly sliced ¼ cup flat leaf parsley 1 cup dry white wine 1 whole lemon Freshly cracked black pepper WHAT YOU DO: n a 12-14 inch sauté pan, on medium heat add olive oil, butter and garlic, lightly sauté. Turn heat up, add prawns and jalapenos. Toss for 1-2 minutes. Turn heat back to medium, add white wine, and cook for another minute. Add parsley, juice of lemon and finish freshly cracked black pepper, serve immediately in a large bowl. Spicy Mayo WHAT YOU NEED: 1 cup of mayo 1 tablespoon of Sambal Oelek WHAT YOU DO: Mix and season with salt and pepper. To serve, heat up your favourite crusty bread, place mayo in the middle of table with prawns and have fun. Rob Feenie is co-owner and chef at Vancouver’s Lumiere and Feenies, a cookbook author and Iron Chef America champion.