Clean and devein the shrimp by removing the heads and slicing along the back to remove the vein. Slice the garlic cloves thinly.

Heat 20g of butter in a pan over low heat.

Add the sliced garlic to the pan and sauté until fragrant.

Increase heat to medium and add the cleaned shrimp to the pan. Stir-fry until the shrimp start to turn pink.

Season with 2 pinches of salt and 4-5 dashes of black pepper. Adjust seasoning if using dipping sauces.

Add the remaining 10g of butter once the shrimp are nearly cooked and the pan is dry.