Ingredients
- 2 lbs. fresh head-on or off gulf shrimp, antennas removed
- 4 large cloves fresh garlic, minced
- 2 tbsp. Kosher salt
- 2 tbsp. fresh rosemary, chopped
- Enough freshly ground black pepper to cover the shrimp in the pan, about 1/4 cup
- 3 sticks unsalted butter, cut into 1-inch pieces
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