1. Shell shrimp, leaving last segment and tail in place with small utensil knife, split shrimp along inner curve, stopping at the last segment and cutting just deep enough to expose black vein.
2. Spread shrimp wide open then rinse under running cold water to remove vein, pat dry with paper towel.
3. In 10" skillet in 4 tablespoons hot oil stir in ginger, ed pepper, 3 of the garlic cloves, sherry and salt (if wanted); add shrimp, stir until shrimp turn pink, remove from skillet; set aside, covered.
4. In 1 quart saucepan melt butter with heat on high. As butter is melting add the other 3 cloves of garlic and a pinch of salt, reduce heat to medium, stir well, remove from heat and pour over shrimp.
