Make the dressing: In a bowl, mix together all the ingredients, except the oil, mixing well to dissolve the salt. Mix in the oil.
Prawns or Shrimp:
Carefully peel the shell away from each raw Dublin Bay prawn, leaving just the tail fan.
Push a bamboo or wooden skewer through the whole length of each prawn, starting at the fan end (this will keep it straight during cooking).
Heat a grill or broiler until good and hot. Brush the prawns with a little oil and season with salt and pepper.
Quickly cook the prawn on the grill or under the broiler for 2 to 3 minutes, taking care not to overcook them or they will toughen.
Arrange 3 of the skewers in a martini glass or similar, and drench with Spicy Lemon Dressing. Garnish each glass with a sprig of the shiso leaves and serve.
Reprinted with permission from ©Matsuhisa Nobu and Mark Edwards, Nobu West, published by Andrews McMeel click for book review
Note: "Dublin Bay Prawns are not actually prawns, but what the French call langoustines, the Spanish call langoustino and the Italians call scampi. They are, in fact, very small members of the lobster family and have delicious sweet flesh with a flavor that is like that of the very best lobster meat." Nobu Matsuhisa
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