The California spot prawn is unusually large, meaty and sweet, which is why it has become such a chef's favorite. David LeFevre isn't afraid to prepare these big prawns with a vibrant Thai marinade and serve them with an array of distinctive accompaniments: minty melon, lime-mashed avocado and cool, creamy cucumber-yogurt sauce. If California spot prawns aren't available, substitute white shrimp from the Gulf of Mexico or just plain, large shrimp. More Shrimp Recipes
A white with plenty of crisp acidity, such as a Sauvignon Blanc, will point up both the sweet and sour flavors of these prawns. The best usually come from cool regions like the Santa Ynez Valley (in Santa Barbara County), where the Pacific breezes blow steadily through the vines, producing vibrant wines.