Barbecue Shrimp

• 4 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1 1/2 to 2 pounds peeled shrimp
• 2 tablespoons Worcestershire or soy sauce
• Salt to taste
• 1/2 teaspoon or more fresh black pepper
• Juice of 1 lemon

1. Put butter in skillet, and turn heat to high; when it melts, add garlic, shrimp and Worcestershire or soy sauce.
2. Cook, stirring occasionally, until sauce is thick and shrimp uniformly pink, about 5 minutes.
3. If sauce threatens to dry out, add a tablespoon or two of water.
4. When shrimp are done, add salt and pepper, then lemon juice.
5. Serve over rice or with bread.

unsalted butter, garlic, shrimp, worcestershire, salt, black pepper, lemon

Taken from cooking.nytimes.com/recipes/1787 (may not work)