People often tell me that cooking with shellfish is something which they find intimidating. It is really a case of just bunging the shellfish into the pan, then standing back and letting the hob do the work for you.
This is best served as a starter. Sucking the sweet sauce off the juicy crustaceans is an experience to be savoured, never hurried. Shelled and unshelled prawns are both fine to use. Serve with a green salad and hunks of crusty bread.