4 tbsps unsalted butter
3 cloves garlic minced
1 lb raw shrimp peeled
2 tbsps soy sauce
Creole seasoning to taste
1/2 teaspoon freshly ground pepper
juice of 1 lemon
Put butter in skillet and turn heat to high. When melted, add garlic and shrimp and then soy sauce. Cook, stirring occasionally, until sauce is thick and shrimp uniformly pink, about 5 minutes. If at any point sauce threatens to dry out, add a tablespoon or 2 of water. When shrimp is done, add Creole seasoning (or salt & pepper), black pepper and lemon juice. Serve over rice or with bread.
Variations: Replace soy sauce with Worcestershire sauce; with 3 tbsp red wine vinegar (omit lemon juice); with 2 tbsp Dijon mustard and 1 tbsp water.