24 wild Alaska spot prawns, peeled, rinsed, and cut in half lengthwise
Juice of 2 limes
10 to 12 Alaska Grown fresh mint leaves, divided
1/2 Alaska Grown English cucumber, peeled, seeded, and diced (about 4 to 5 ounces)
1 to 2 serrano chilies, seeded and minced
2 teaspoons Alaska pure sea salt, divided
Alaska Grown watercress sprouts, if desired
1 to 2 Tablespoons extra virgin olive oil, for garnish
Crackers, for serving, if desired
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.
Recipe by Beau Schooler, the Rookery, Juneau, AK
“Wild Alaska spot prawns are coveted for their large size and sweet taste. This simple but flavorful treatment makes most of their natural assets.”