Fresh Louisiana Shrimp.
Tails peeled, leave head and tail shell ON.
Coarsely chop a head of garlic and a bundle of green onions (scallions).
Cube a red potato into about 1/2" cubes...leave skin on.
Preheat saute pan, add a half stick of butter.
Add potato cubes, add the lightest dusting of seasoning you can achieve. Saute until just cooked through, add a handful of green onion bottoms and a heavy dose of chopped garlic. Saute them all until the garlic sweats and slightly softens.
Plate them, leaving the butter in the pan.
Add shrimp to the pan, arranged so the heads are in the center of the pan. This will look almost like a flower. Add the lightest dusting of seasoning you can achieve.
Add a heavy hit of chopped garlic and green onion bottoms.
Let saute until they're ready to turn over, probably 2-3 minutes.
Turn them over, somewhat keeping their arrangement (so the heads cook completely). Add a handful of green onion tops. 1-2 minutes after flipping and green onion tops are added, gently toss everything so the green onions sweat and release their delicate flavor.
Serve alongside the potatoes.
And Suck those heads!