BC Spot Prawns with Citrus Olive Oil

I made this one last night and it turned out really great.   It is worthwhile making the poaching liquid but you can't use the shells for broth.  

I bought 3 pounds of live spot prawns at T & T.   Allister beheaded them (tearing the heads off works best).  

Ingredients:
3 pounds live spot prawns
1 lemon
1 orange
1 lime
6 garlic cloves
sea salt
pepper
1/2 cup olive oil

Instructions:
Tear the heads off the prawns and set aside.
Zest the orange, lemon and lime.  You can cut the peel in strips or use a grater to zest.
Squeeze the juice out of the orange, lemon and lime.
Put the oil into a large pan along with the juice and zest.  Grate in the garlic cloves.
Slowly heat the mixture to medium.
Add the prawns and toss for 3-4 minutes (they should be medium rare).
Serve in a low dish with the sauce from the pan, which is lovely over boiled Yukon potatoes.