Sautéed Heads-On Prawns With Roasted Garlic over Potato Puree

There is nothing like the rich, sweet, savory, tomatoey taste of fresh prawn heads. Can you say umami? This dish reminds me of a late afternoon lunch on a hot summer day near the sea in Biarritz or San Sebestian. I can feel the breeze of the Atlantic coast and hear the bustle of the people as they go back and forth from the beach and mingle in the markets and cafes. . .. .The prawns are seasoned with sea salt, fresh ground pepper, and garlic powder. Then sautéed on high heat with EVOO. Once they started to crackle and change color, flip them over. Add s splash of brandy (or tequila, or bourbon,.. whatever you're in the mood for) and cook for one minute before reducing heat to low. Then add a teaspoon of butter and a two or three cloves of the roasted garlic. Place on top of pureed potatoes and garnish with parsley. This goes great with a Tavel Rose !