2 pounds medium-large shrimp
2 cloves garlic
1/4 cup Bailey’s
Peel, devein and butterfly shrimp by running knife along back and prying open.
Melt butter in hot pan. Slice garlic thin and add to butter until garlic browns. Add parsley to taste.
Add Baileys and stir for 2 minutes. Add shrimp and cook until they begin to turn pink. Turn them over and cook for 1 minute. Serve.