2 Jumbo shrimp
1 / 4 cup Water
1 / 2 Cup Butter
2 Cloves Fresh garlic, pressed
1 / 2 Tbsp freshly ground black pepper
Choose a shallow pot or small deep skillet that will hold 2 shrimp without crowding. Remove the shells from the shrimp and set aside. Add the water to the pan and bring to a simmer, add the garlic and pepper. Add the butter in chunks to melt slowly; do not allow the butter to boil; use a thermometer to ensure you do not exceed 180 degrees F. When butter is melted add the shelled shrimp; the butter should almost cover the shrimp. Simmer gently for 2-3 minutes and then flip. Cook about 2 more minutes. Do not overcook; internal temperature should be 120 degrees F.
Serve on top of a perfectly grilled Angus strip loin steak or Angus Rib-eye steak with some of the garlic butter drizzled over the shrimp.