Natural prawns - Venetian homecooking recipe

What a beautiful market today at Rialto! I bought fresh anchovies, which I used to prepare a pasta sauce, and a bunch of fresh, delicious prawns. Going at 8:30am allowed me to enjoy the widest choice. There are thousands of ways to prepare prawns, but maybe, after all, the simpler the better when the "raw material" is good. So here is how I prepared them tonight, as a fresh appetizer:

For 2 persons:

• 8-10 big prawns
• olive oil
• 1/2 lemon
• 1 fresh carrot

Clean the prawns (here's how I do): hold the prawn's shell, belly up, and gently crack it; open it and discard, paying attention to keep the flesh attached to the head (I prefer to serve them like this as they look better!), then gently remove the "black thread". Put the prawns in the steamer basket with a lemon slice and cook for no longer than 2-3 minutes. Grate the carrot. Lay the prawns on a serving dish, sparkle with olive oil, lemon juice and garnish with grated carrots, I think their crunchiness marries well with the prawn's softness! Enjoy...