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 and sauté. 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.
Makes 4 to 6 servings.