[photo: Clifford A. Wright]
One of the delights of summer cooking is that one naturally, it seems, keeps things simple. Why not? We don't work as hard or shouldn't, yet we like a flavorful and memorable dish that won't tax the cook. We sometimes can get Santa Barbara prawns, also called spot prawns, fresh with their heads on. The local fish stores sells it at the ridiculous price of $26 a pound which I don't buy. But sometimes the guy from Santa Barbara comes down with a truck full of prawns to sell at one of the local farmers markets and we can get them for $4 a pound. This is when I make spaghetti with shrimp and scallops. It's quite easy and will take you about 45 minutes to get on the table.
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Good Recipe!!!!
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