Ingredients :

• Shrimp — Get them large if you can — tiger shrimp or prawns are perfect here. Fresh or frozen, it doesn’t matter, but if they are frozen, thaw them completely in the fridge overnight and dry them well with paper towels before putting them in the pan. A wet shrimp will never brown properly in hot butter.
• Garlic — Fresh. Mandatory. Garlic powder is another recipe — not this one. Count on 4 to 6 cloves depending on your tolerance, finely minced so they melt into the sauce without leaving bits that burn.
• Butter — A decent quality unsalted butter — no need to buy the most expensive one on the shelf, but avoid margarines. It makes up 80% of the sauce, so its quality is felt directly. You can cut it with a drizzle of olive oil to prevent it from burning too quickly.
• Vegetable Broth — It replaces the white wine from the original recipe. Use a low-sodium broth — if you use broth that’s too salty, the sauce reduces and becomes inedible. Two to three tablespoons are more than enough.