Mate, Oz blokes shag sheilas without expecting anything in exchange, and we don’t limit ourselves to London.
That abomination, with ‘shrimp’ substituted for ‘prawn’ for the US marketing tourist ads best forgotten, was bullshit. I have been to and hosted countless barbeques. Nobody in their right mind barbeques prawns, with the occasional exception of a swag of them on a skewer, because they’re not worth the effort compared with the following.
Boil a heap of raw prawns and eat them when they’ve cooled, with the choices of, starting with the best and ending with the worst, but there is no accounting for tastes: 1. As is, with beer. 2. Seafood cocktail sauce, with beer 3. Vietnamese / Thai dipping sauce, with beer 4. Bread and butter, with beer 5. Any or all of the foregoing, with beer.
As for deveining them, I can’t be bothered. I’ve eaten enough prawn shit to determine whether or not it affects the taste or my health, and the answer is that it doesn’t. But it saves a lot of time by not deveining them, so I get a lot more prawns into me compared with the delicate no-shit eaters if we’re attacking a communal pile.
Prawns are in marked contrast to oysters, which taste differently but are equally good: 1. As is, with beer 2. With lemon juice / Worcestershire sauce / tomato sauce combinations, with beer 3. Kilpatrick, with beer.