You may be asking, what the heck is a prawn? Or if you’re a bit more of a seasoned chef you may ask, what’s the difference between a shrimp and a prawn? Really, nothing major. Technically, I guess, its about gill structure. Prawns are slightly longer with bigger heads normally (because of their gill structure) and grow to be a little longer. To the regular consumer’s eye they're the same, which is why their names are often used interchangeably. This means that both one can be used, and no you don't have to buy them with the heads on. They are, however, edible and tasty and are usually twisted off and sucked out. 

Here's what you'll need: 

4-5 medium sized, head on shrimp or prawns 

1/4 cup + 2 T olive oil 

3 T fresh orange juice 

1 whole orange 

1 head of fennel, just the bulb 

4 cloves of garlic, minced 

1 T red chili flakes 

salt + pepper as needed 

Start with the shrimp (or prawn); rinse them under cold water and place them in a bowl with the 1/4 cup of olive oil, minced garlic and chili flakes. 

Meanwhile chop your fennel in half and cut out the core. Using a very sharp knife or a mandolin thinly cut the fennel into fine strips or shavings. It should be paper-thin. Set aside in a bowl of acidulated water (lemon water). Next, peel your orange; I cut the top and bottom off and go around slowly cutting down the sides of the orange, making sure to only get the rind and pith (the white part). Peeling the orange this way allows for you to remove smaller chunks, helps it keep its shape and causes less waste. Then I cut them into rounds and also set aside.

Next, get a cast iron pan ripping hot and add the 2 tablespoons of olive oil. When the pan is hot, add the shrimp and gently press them down to the pan. I personally like a crispy shell, especially on the heads, almost charred. Meanwhile the skin gets bright red and the meat steams on the inside. Just a few minutes on each side and they're done. I deglaze the pan with the orange juice and use that as my sauce. 

To serve, line your plate with the orange segments. Dress your fennel with a little olive oil and salt and pepper and add to the plate. They already have tartness from the lemon water so just a little oil is fine for dressing. Plate your shrimp on top of the salad and finish with your sauce! Be brave and don't skip the heads!!

Tags: recipes, recipe, seafood, shrimp, spring, light