Ok... So I thought I was a bit of a cook, but after last nights spot prawn cookout..... I have prepared spot prawns many times, but last nights fresh prawns turned out mushy!?? I have never had hood canal prawns before, but I don't imagine they could be that much different than the ones we get up north in the San Juans.... I usually twist off the heads and then slice open the top of the shell to remove the blood vein, but that's about all I do. Garlic and butter.. a little Tonys seasonings and its usually to die for. Last nights were mushy..... Anyone ever have this happen before? Any ideas? How do you prepare your prawns? Do you leave them in the shell? Cut it in half? Remove them? Lets have your favorite prawn dishes and methods!!