2 lb. jumbo shrimp (cleaned and deveined)
1/4 lb. butter
2 cloves (whole) garlic
4 bay leaves
1/4 c. white wine
1/4 c. cognac
3 c. cooked rice
Salt and pepper to taste

Melt butter in a pan. Add 2 cloves of garlic (cut or mashed). Add shrimp and salt and pepper to taste. Add 4 bay leaves. Cook for 5 minutes (medium heat).

Pour in the white wine and cognac. Cook at high temperature for a few seconds, then lower heat and cook for 10 minutes. When shrimp are nice and pink they are done and ready to be served. Add to the top of the rice. Before serving, remove garlic and bay leaves.