The latter is a true prawn. They live in fresh water but, like salmon, spawn in salt water. Another meaning is simply a large shrimp, called a jumbo.
Other menu names are the Italian scampi, French langoustine, Spanish Langoustino and Florida and Caribbean lobsterette.
The meat is sweeter and more flavorful than lobster or shrimp.

30 fresh prawns, peeled and deveined
1/2 cup olive oil
1 tablespoon Dijon mustard
3 to 4 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine
30 fresh prawns, peeled and deveined
Whisk marinade. Add prawns and stir. Cover and marinate for an hour in the refrigerator. Grill on skewers 3 to 5 minutes until pink.Jim Hillibish is a food writer for the Canton (Ohio) Repository. Reach him at