We picked up these spot prawns at the Sunday farmers market in Philadelphia. They were flash frozen when caught and we felt we would give them a spin. We removed the shells and made a spicy crustacean broth enriched with red pepper juice. The prawns themselves were dressed with olive oil and salt and gently cooked in our toaster oven at 200°F for 10 minutes. When they were cooked Aki tossed them with a fine slicing of lovage and spring onions. A splash of lemon juice and the prawns were ready.