This wonderful seafood dish is traditionally made with scampi. Langoustine would be closest, but large prawns work well. In this case don’t even think about shelling them before cooking – the joy is in sucking the juices out of the shells.
Michael Psilakis likes to riff on saganakifried cheese with lemon. He uses manouri, a fresh, milky white cheese made from the whey that's drained off during feta production. Like nearly all Greek cheeses, it's produced from either sheep's or goat's milk.