Ingredients

1. 2 pounds large shrimp in their shells
2. 12 garlic cloves, peeled
3. 1 stick (4 ounces) unsalted butter, melted and kept warm
4. 2 serrano chiles, seeded and minced
5. 1/4 cup minced cilantro
6. 1 tablespoon fresh lime juice
7. Kosher salt

Directions

1. Using a paring knife, slit each shrimp down the back through the shell; remove the dark intestinal vein. Spread the shrimp open and flatten them out. Arrange the butterflied shrimp in a single layer on a rimmed baking sheet, shell side down.
2. In a saucepan, cover the garlic with water and simmer until softened, about 20 minutes; add more water if necessary. Drain and let cool, then finely chop.
3. In a bowl, combine the garlic, butter, serranos, cilantro and lime juice. Brush the shrimp with the mixture; season with salt.
4. Preheat the broiler. Broil the shrimp for 3 to 4 minutes, or just until cooked through. Transfer the shrimp to a platter and drizzle with any remaining butter. Serve with lots of paper napkins.

Make Ahead

Prepare the shrimp through Step 3 and refrigerate overnight.