- 1 pound butter, clarified
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 pounds large shrimp, shelled and de-veined
- Heat 3 tablespoons of the clarified butter in a large skillet. Add garlic
- Add salt and pepper and the shrimp, which can be butterflied, if desired.
Sauté until shrimp change color and are tender.
- Add remaining butter and heat through.
- Place shrimp on plates and spoon hot butter over.
Yield: 4 to 6 servings