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Shrimp in garlic butter. This needs no introduction!

What you need:

1/2 pound of raw, medium-sized shrimp. (Any size will do, but I find medium is easiest to deal with. Large is expensive, and who wants to peel dozens of tiny shrimplets?)
2 tbsp of butter
1 tsp of minced garlic (I use stuff from a jar)

Peel and devein the shrimp. Make a deep cut in the ventral side - the inward-curled side - almost but not all the way to the back. Melt the butter over medium heat and add the garlic. After a minute or two, add some shrimp and stir it around to coat it in the garlic butter. Make sure you coat both sides. If you can't cook all the shrimp in one batch, that's fine; you can do it in two shifts.

Cover and lower the heat a little. Let the shrimp cook for several minutes, then uncover and turn them over to cook them evenly. After another few minutes or so they should be tightly curled and the flesh should be the proper cooked-shrimp color, signifying that they're done. Serve with the garlic butter!