Step 1

Boil water. Add water and salt to a large stockpot set over medium heat. Bring to a boil and allow to boil for 5 minutes.

Step 2

Cook shrimp. Stir in the raw shrimp, cover and remove the pot from heat. Allow to rest for about 8 minutes, until all the shrimp are cooked through. They will turn a beautiful shade of pink as shown in my photos. Then pour the shrimp and liquid into a colander to strain.

Step 3

Serve. Transfer the shrimp to a serving bowl or platter. You can serve them warm if you wish or chill them to serve cold. If serving cold, cover tightly with plastic wrap and chill for at least one hour in the refrigerator. Serve with lemon wedges.

Step 4

Melt butter. While the shrimp is resting, melt the butter in a small saucepan set over medium heat. After it's melted, remove from heat and add the garlic.

Step 5

Add garlic. After it's melted, remove from heat and add the garlic.

Step 6

Rest and clarify. Allow to rest for about 8 minutes. Skim the foam from the top of the butter to clarify.

Step 7

Serve. Remove the garlic cloves from the butter and pour the garlic butter sauce into a small serving bowl.