Scampi

1 pound butter, clarified
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon pepper
1 1/2 pounds large shrimp, shelled and de-veined

Heat 3 tablespoons of the clarified butter in a large skillet.

Add garlic and saut�.

Add salt and pepper and the shrimp, which can be butterflied, if desired.

Saut� until shrimp change color and are tender. Add remaining butter and heat through.

Place shrimp on plates and spoon hot butter over.

Makes 4 to 6 servings.