Cookbook:Garlic Shrimp with Lemon Butter Sauce

Ingredients

 * 36 jumbo shrimp, peeled and deveined
 * Kosher salt
 * Freshly-ground black pepper
 * 1 ¼ cups unsalted butter, divided
 * 1 tsp olive oil
 * 2 tbsp minced garlic
 * ½ shallot, finely minced
 * 2 lemons, juiced
 * Splash of heavy cream

Procedure

 * 1) Season shrimp liberally with kosher salt and freshly ground black pepper. Set aside.
 * 2) Melt 2 tbsp butter with olive oil in a large sauté pan over medium high heat. Add garlic and cook, stirring, until garlic is golden.
 * 3) Add shrimp and cook, tossing occasionally, until shrimp turns pink and opaque. Keep warm.
 * 4) In a large saucepan, melt 2 tbsp butter over medium heat. Add shallot and cook for 30 seconds.
 * 5) Add lemon juice, heavy cream, and remaining butter. Cook until heated through and butter has melted. Check for taste and adjust seasoning if desired.
 * 6) Spoon sauce over shrimp and serve warm.