Preparation: Finely mince 3 large (or 4 medium) cloves of garlic and set aside, the finer the mince the better. Finely chop a few sprigs of fresh parsley set aside.

De-vein, de-shell all raw shrimp and place on a plate with a layer of paper towels underneath and pat dry the top with another paper towel to remove all excess moisture. Season shrimp with a little salt and pepper (sea salt and fresh cracked multi colored pepper corns is my favorite)

Cooking: Add 1 quarter of a stick of butter and a splash of olive oil (about a table spoon) to a large sauté pan (you should be able to add all of the shrimp at once without having any shrimp on top another). Turn heat up high and let butter melt (its important to bring the heat up fast and high but WITHOUT reaching the olive oils smoking point) and add shrimp to pan, cook on medium high heat for 2 minutes before disturbing the shrimp to get a nice sear. Once shrimp has gone from the grayish color to mostly pink flip the shrimp and sauté the other side for 2 minutes.

Remove shrimp and place into a dish with low sides to contain the butter garlic sauce (a small casserole dish works well). Add 3 quarters of a stick of butter and finely minced garlic to sauté pan with heat on medium (the one you cooked the shrimp in). Allow the butter to melt completely and poor over shrimp, sprinkle fresh chopped parsley and a splash of lemon juice over the shrimp and serve.

If you are adding to pasta, Remove the tails when de-shelling, and add in a little heavy cream and fresh grated parmesian cheese during the last step (making the sauce in the pan after removing the shrimp) for a creamy garlic butter sauce, goes great with angel hair pasta or linguini.

This recipe is also great for on top of a Ribeye.