1 lb. fresh shrimp
olive oil
cracked black pepper
salt
lemon juice
Tabasco
Lea and Perrins
butter

Place the whole shrimp in a cast iron skillet, in a single layer. Drizzle olive oil over the top of the shrimp, cover with cracked black pepper until black. Add lots of salt, I am not a salt fan, so I just put 2 tablespoons of Kosher salt. Squeeze the juice from two lemons over the shrimp. Cover with Tabasco and Lea Perrins - more is better. Using at least one stick of salted butter, cut up butter on top of the shrimp. Cook over high heat and turn over as the shrimp turns pink. Do Not Over Cook! Serve with a salad and loaf of French bread. The bread will be used to soak up the sauce. Cover your table with newspaper, provide lots of paper towels to use as napkins. This is better when prepared with fresh shrimp. If using frozen shrimp, allow shrimp to defrost.