This dish is easy. Come to think of it, everything I share here is relatively easy to make. But easy can be very delicious too, like these garlicky buttery shrimp! These came piping hot out of the oven.

1. For peel-and-eat shrimp, I like to get the biggest shrimp I can find.  Any smaller and I tend to just eat their shells because I’m part goat.
2. Clean and de-vein the shrimp.
3. Toss minced garlic into the shrimp.  4-5 tablespoons of it.  More if you like.
4. Add black pepper.  You don’t have to use the fancy fresh out of the peppermill type.  I just dumped in about a half a tablespoon to a tablespoon of that regular ground pepper.  This isn’t fancy.   I mean, it can be, but it doesn’t need to be.
5. Cut a few pats of butter and lay them atop the pile of shrimp.
6. Cover and bake at 350 F for 20-30 minutes.  (Depends on how many shrimp you have.)
7. Peel, dip into the garlicky sauce, and eat.