1 pound large (16 to 20 per lb.) shrimp, peeled and deveined
2 tablespoons minced garlic
Juice of 1 lemon
1/2 teaspoon kosher salt
How to Make It
Melt butter in a large frying pan (not nonstick) over high heat. Add shrimp and cook on one side until bright pink. Turn shrimp over and add garlic. Cook until completely pink, about 3 to 5 minutes. Remove from heat and add lemon juice and salt. Arrange on a plate and drizzle with pan juices.