Okay, so I was a little nervous about the spot prawns after reading about the roe, planning them for my turning 69 birthday dinner and all that. No pressure, right? Well, check out the photo. I froze the shells for later and can tell you that the prawns were beautiful, absolute perfection. I only sauteed them about 20 seconds each side in a little olive oil and butter, then put them into a bowl, added lemon, white wine, Thai basil, red pepper flakes, capers and garlic to the pan. Wow. Served with tomatoes, whole wheat thin spaghetti, and asparagus. Maybe a glass or two of white wine. The prawns were tender and sweet.