Last Of The Season "Grilled" Spot Prawns With Garlic Scape, Cilantro And Lime Aioli

First, make your aioli. In a small skillet, add olive oil and garlic and warm over medium-low heat. When garlic starts to slowly sizzle, add prawn heads/shrimp shells. Stir heads/shells so they are evenly coated with oil. Cook for about ten minutes or until the heads/shells get crackly and are smelling toasty. Remove pan from heat. Strain oil and let cool to room temperature.

Add yolk and two pinches of salt to blender bowl. Blend on medium speed until combined, then, in a thin stream, with blender running, slowly add about half of the shrimp/prawn infused oil. Add garlic scapes and half of the cilantro and blend until completely incorporated. Continue slowly adding oil until mixture has mayonnaise-like consistency. (You may not use all of the oil.) Add zest and lime juice, and blend again for about five seconds. Taste and add additional salt if needed. Put in a small bowl and chill in the refrigerator while you cook the prawns.

Carefully (because they are very delicate) peel each prawn, leaving the tail intact. When all prawns are peeled, thoroughly dry them with a kitchen or paper towel. Put prawns on a baking sheet and brush with olive oil and a sprinkling of salt.

Heat cast iron pan over medium-high heat. When pan is hot, place prawns in a single layer in pan. After about 40 seconds, turn prawns. They should be pink with a delicate golden crust on one side. Cook for another thirty seconds or so, then remove from heat.

Pile the prawns on a plate, Garnish the plate with cilantro and lime. Serve with aioli dipping sauce and dig in. This dish is lovely with a microbrewery wheat beer or a fruity dry white wine, such as Pinot Gris.