- 1). Rinse 2 pounds of fresh shrimp under cool water in a colander. Gently remove their legs and the hulls. Leave the tails on the shrimp for a nice presentation.
- 2). Immerse the shrimp a second time in cool water to remove any legs or antennae. Do not use hot water as this may cook delicate shrimp. Pat the shrimp dry with a paper towel and set them aside.
- 3). Place 2 tbsp. of butter and 2 tbsp. of olive oil in a large sauté pan. Heat the butter and oil on a medium heat. As the ingredients heat up peel and chop two to three cloves of garlic using your knife and cutting board.
- 4). Add the garlic to the pan and cook it for two minutes. Stir the garlic occasionally with a wooden spoon.
- 5). Add the shrimp to the skillet and cook the shrimp and garlic together for five minutes, turning the shrimp a few times.
- 6). Remove the shrimp and garlic immediately pouring them into a serving dish or on a plate.
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