The tiger prawn (from the Mediterranean and the Atlantic coast, mainly Spain, Morocco and Mauritania), the taste is sweet and the flesh is smooth, its morphology is very characteristic, with stripes along the body that turn red when cooked. It is gastronomically appreciated grilled, boiled (in shrimp cocktail, tropical salad) for large sizes, as well as raw for small sizes (where the texture is softer). Medium sizes are very popular for tempura.
