They call them Madagascar prawns, but we’re told (by the helpful waitstaff at Carnevino) they’re flown in from Nigeria(?!)
Whatever you call them or wherever they come from, they are huge…and some of the sweetest shellfish on the planet.
Chef de Cuisine Nicole Brisson and her too live crew dress them in a muy diablo tomato sauce and encourage you to suck the heads out…where the best flavor resides.
ELV appreciates it when female chefs encourage him to get a little head.
And you should too.
They cost $13 a piece.
Just thought you’d like to know.
In The Palazzo Hotel and Casino
3325 Las Vegas Blvd. South
Las Vegas, NV 89109