BC Spot Prawns Roasted with Tarragon

One of the best things about living on the coast are the BC spot prawns available in spring.  You can get them live at T&T in Chinatown and in Steveston docks and other places selling fish and seafood.   I bought some frozen in ice at Westham Island Herb Farm last week and had a feast.

You have to be extra careful not to overcook BC spot prawns because they are very very tender and delicate.   These are not tiger prawns from Costco.  

I leave the shells on the prawns to save time and to preserve the flavour and juices while cooking.   The shells contain a lot of flavour themselves so it's good to leave them on in the cooking process.

Ingredients:
1-2 pounds prawns, with shells.
sea salt
freshly ground black pepper
Knob of fresh ginger
2-3 cloves of fresh garlic
Extra virgin olive oil
Fresh tarragon.

Instructions:
Heat the broiler (i.e. put the oven on broil) and put the rack about 5 inches from the element.
Line a baking sheet with foil.
Put the prawns on the baking sheet.
Sprinkle liberally with olive oil.
Grate a knob of ginger and a couple of garlic cloves onto the prawns.
Season lightly with salt and pepper.
Toss the prawns, oil, garlic, ginger with your hands and then spread the prawns out in a single layer.
Put the baking sheet with prawns into the oven for a few minutes until the prawns turn pink on both sides.  
Meanwhile, wash and chop a handful of fresh tarragon.
Remove prawns to a serving dish, add the tarragon, toss, and serve.