Raw San Diego caught Spot Prawn⁣ dish ⁣ This preparation highlights their sweet, fresh flavor. Besides super-fresh, local spot prawns, you only need lemon, olive oil, and scallions. Serve over freshly-grilled bread or with crackers.⁣ ⁣ STEP 1 Remove heads, peel raw prawn and reserve heads and shells for later use. Finely chop the meat and set in a large bowl.⁣ ⁣ STEP 2 Add olive oil, zest from lemon, salt and pepper to taste. Stir gently until mixture is thoroughly combined, taste and season again if necessary. Transfer mixture to fridge. Carpaccio can be made ahead and stored in the fridge for up to two days. ⁣ ⁣ STEP 3 Before serving, slice bread and grill or toast with olive oil and salt. Slice lemon into small wedges. Arrange carpaccio on toasted or grilled bread, garnish with chopped chives and serve with a wedge of lemon. ⁣ ⁣ Full recipe link in Bio.⁣ Find San Diego Spot Prawn at one of our pop ups, top restaurants in california, or order nationwide shipping at @efish_co 📷 riptide ceramics If you haven’t noticed we’re obsessed with @riptideceramics_ Handmade bowls, plates, and just about anything you need to make the presentation pop, made by third generation San Diego artist in San Diego. The wabi-sabi aesthetic is everything and we’re obsessed. ⁣