The toughest parts of this recipe are de-veining the shrimp and making sure you don’t overcook them. These shrimp are delicious as an entree or as the other half of a surf-and-turf dinner, with some steamed broccoli and oven-fried potatoes.
2 T butter
1 t chopped garlic
1 T lemon juice
Dash of white pepper
Red pepper flakes to taste (optional)
Peel and de-vein the shrimp. Set aside and keep cool.
In a sauté pan, melt the butter over medium high heat. Sweat the garlic, then add the shrimp and toss lightly. Add the white pepper, lemon juice and red pepper flakes. Toss until shrimp are pink and white.