In a large skillet, melt 2 tablespoons of butter over medium heat—about 2 minutes. As it begins to froth, add 4 cloves of minced garlic. Sauté the garlic for roughly 30 seconds, stirring constantly until fragrant but not browned.

Season 1 pound of thawed large shrimp with kosher salt and ground black pepper to taste. Increase the heat slightly and add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side.

Once the shrimp are beautifully pink, remove the skillet from heat. Squeeze in the juice of half a fresh lemon and stir in 2 tablespoons of chopped parsley, mixing thoroughly to coat the shrimp.