Spot Prawns Wild from Alaska

How to prepare the Spot Prawns for cooking as recommended by Kevin Gantner, co-owner of the Alaskan Guys:

Thaw the prawns -It is easier to shell the prawns when they are not completely thawed. As their meat is delicate, they may shred a bit if they are stuck to the inside of the shell. By defrosting the prawns in the fridge for a few hours, it leaves the inside cold to easily shell.
Rinse -Rinse slightly when it is still slightly frozen. A rinse in cold water will fully defrost the meat under the shell and get rid of any juice from the thawing of the prawns.
Peeling the shell -Start with the legs, they can easily be pulled off with your index finger and thumb. Then, with your thumb, start to push one side of the shell off the meat. This would break the underside of the shell and allow you to get your thumb between the meat and shell. Gently work your way around the outside of the meat, separating as you roll its tail around. Then, pinch the base of the tail to push the remaining meat out to remove the shell around the tail.
Don't throw out the shells!! -Give the shells a rinse and use them to infuse flavors to your soup or sauces!! Use the shells to make a stock!
Once you are done de-shelling, grab some butter, fry some garlic, throw the spot prawns in and stir fry for two to three minutes and you get a delicious dish that brings out the flavor of the spot prawns. (Spot Prawns cook very fast so keep an eye on them and once they are reddish-brown, they are ready to be devoured!)
You can also gently pan-fry the spot prawns on low heat, thrown on some salt and pepper and savor its taste.