Spot Prawn Crudo with Chile and Mint

1. 1

   Remove the heads and shells from the prawns and clean them under cold running water.

2. 2

   Pat dry and season with salt and pepper.

3. 3

   Divide the prawns among 4 plates.

4. 4

   Roll the mint leaves into a cigar shape and slice thinly with a sharp knife.

5. 5

   Place in a small, nonreactive bowl.

6. 6

   With a grater, remove the zest from 1 of the limes and add to the mint leaves.

7. 7

   Cut both limes in half and squeeze the juice into the bowl with the zest and mint.

8. 8

   Seed and thinly slice or mince the chiles, depending on how much bite you want in the dish.

9. 9

   Add to the bowl and toss to combine all the ingredients.

10. 10

    Spoon one-fourth of the mint-lime mixture over each portion of spot prawns.

11. 11

    Drizzle each with 1 teaspoon of the olive oil and serve.

* Per serving · 4 servings · Values may vary.