serves 6

2 pounds fresh or frozen jumbo shrimp, peeled and deveined
1/2 teaspoon black pepper (if can tolerate)
1-1/2 teaspoons onion powder(if can tolerate)
2 teaspoons dried thyme
1/2 teaspoon ground allspice
1 teaspoon dried rosemary, crushed
3 tablespoons butter
2 tablespoons minced garlic

Defrost the shrimp under warm water a few minutes if frozen, otherwise just rinse and pat dry with paper towels. Combine the pepper, onion salt, thyme, allspice and rosemary in a small dish or resealable plastic bag. Rub the spices into the shrimp, then seal the shrimp and spices in the plastic bag and refrigerate about 30 to 45 minutes. Melt the butter in a large skillet over medium heat. Saute the garlic, stirring until tender, about a minute. Add the shrimp and spices to the garlic and cook, turning the shrimp until pink and thoroughly cooked about 3 minutes.