Spot Prawn Crudo with Chile and Mint

• 24 to 32 live spot prawns
• Kosher salt and freshly cracked pepper
• 15 fresh mint leaves
• 2 limes
• 2 red jalapeno chiles
• 4 teaspoons best-quality extra-virgin olive oil, for drizzling

1. Remove the heads and shells from the prawns and clean them under cold running water.
2. Pat dry and season with salt and pepper.
3. Divide the prawns among 4 plates.
4. Roll the mint leaves into a cigar shape and slice thinly with a sharp knife.
5. Place in a small, nonreactive bowl.
6. With a grater, remove the zest from 1 of the limes and add to the mint leaves.
7. Cut both limes in half and squeeze the juice into the bowl with the zest and mint.
8. Seed and thinly slice or mince the chiles, depending on how much bite you want in the dish.
9. Add to the bowl and toss to combine all the ingredients.
10. Spoon one-fourth of the mint-lime mixture over each portion of spot prawns.
11. Drizzle each with 1 teaspoon of the olive oil and serve.

live spot prawns, kosher salt, mint, limes, red jalapeno chiles, bestquality

Taken from www.epicurious.com/recipes/food/views/spot-prawn-crudo-with-chile-and-mint-383831 (may not work)