4 Tablespoons salted butter (cultured pasture butter is especially delicious)

1½ pounds whole ridgeback prawns

Scant ½ cup apple brandy (Calvados)

Kosher salt

Crushed back peppercorns, to taste

Melt butter in saucepan over medium-high heat. When butter starts to foam and turn brown, add the prawns and cook for 15-20 seconds, until opaque on both sides but still medium rare in the center, tossing the pan to turn them. While prawns are still in the pan, deglaze with brandy until they're cooked through, and season with a pinch of salt and crushed pepper before serving. Rice or cauliflower "rice" will catch the delicious pan juices!

This is written as a peel-and-eat recipe because the prawns are much easier to peel when cooked, but you can remove the heads and peel them after cooking and then gently warm before serving if you prefer. Spot prawns would also be delicious this way!