I GREW UP IN LISBON, so I love seafood. The first time I saw a spot prawn was at Canoe, when I was a young cook doing a student internship. And when I say saw, that’s what I mean—in that position, you don’t get to taste them, you just look. Now that I know them better, there are a lot of things I like about them. For one thing, they’re almost exclusive to us. Another is that they are so seasonal [the commercial season usually starts in May and lasts just six weeks]. They taste great fried or poached or raw. They’re so sweet. I just love them. —J.M.