1 lb shrimps with shell (10-12 count - medium to large size)
4 cloves of fresh minced garlic
2 tablespoon butter
salt and pepper to taste
2 cups of water
Rinse the shrimps thorougly. Split the shrimps in half by cutting them from the back meat side. Make sure that your knife is really sharp otherwise, the shrimps will be mushed. Arrange the shrimps in a round pie platter or large plate. Sprinkle salt and pepper to taste
In a small pan, melt the butter and stir the garlic in it for about 1 minute. Do not let the garlic turn brown. Turn off the heat.
Heat the wok or steamer and add water. Put a bowl upside down in the middle of the wok. Put the plate of shrimp on top of the upside down plate and make sure its evenly in the middle just to make sure that the plate is not submerged in the water. Sprinkle the melted butter and garlic all over the shrimps. Cover and steam for about 8 minutes or until the shrimps have turned bright pink. Enjoy with rice and a veggie side. Or serve as an appetizer.