The most sizable and superior member of the prawn family can be acquired fresh during the summer season. When preparing prawns, it is customary to detach and discard the head, extract the flesh unharmed from the shell, and eliminate the black thread running down the back. Serving the prawns atop a bed of lettuce, alongside cucumber as a garnish, or even with their very own claws, is a common practice. Moreover, a popular accompaniment for prawns is mayonnaise.