This recipe comes from Katie Lee’s cookbook It’s not complicated.  And it was not complicated.  the problem is she makes a big deal about having a baguette to soak up the “garlicky goodness” in the skillet.  I interpreted it as sauce.  There was none, but the shrimp was delicious.  I served it with Brussels sprouts also.  She said this recipe served 4.  I cut it in half.  I also did not use the broiler.  I just used the 2 minutes on one side and 3 minutes on the other.  Turned out perfect. 

Ingredients: 

4 T unsalted butter

3 garlic cloves, minced

Pinch of crushed red pepper

2 # large shrimp, peeled and deveined

Crusty bread, for serving

Directions:

1. Preheat the broiler on high.
2. Om a large oven proof skillet ver medium heat, melt the butter with the garlic, shallots, and crushed red pepper for about 2 minutes. 
3. Remove from the heat.  Toss in the shrimp.  
4. Place the skillet under the broiler for about 3 minutes, until the shrimp is opaque and just begins to curl up.  
5. Serve immediately with crusty bread to dip in the pan juices.