Brunch today.... as in two servings.
So, so simple to make. Shrimp, peeled and deveined, arranged flat in a broiler proof serving dish. Install three absurdly large pats of butter on top, and then sprinkle liberally with minced garlic, Old Bay seasoning, and fresh milled black pepper. Shove it under the broiler till it turns Golden Brown and Delicious ™, and the house fills with the incredible perfume of shrimp roasting in butter and garlic.
Eat. Preferably after removing from the oven.