2 dozen black tiger or jumbo shrimp
1 cup (2 sticks) butter or butter substitutes
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon calamansi or fresh lemon juice
1/2 teaspoon salt
dash garlic powder (or granulated garlic)
dash Chinese five-spice powder (optional)
Wash, peel and devein the shrimp. Slit the back halfway toward the tail end of each shrimp. Set aside. Slowly melt the butter in a large pan on the stovetop. Pour the olive oil into the butter. Add the minced garlic.
Squeeze the calamansi or lemon juice in a strainer over the garlic butter sauce. Sprinkle the salt, pepper, garlic powder and Chinese five-spice powder. Stir everything well. Arrange the shrimp in the pan with the slit side down. Cook the shrimp until they are evenly colored (orange). Transfer the shrimp onto a platter. Pour the sauce over the shrimp. Serve hot with rice or pasta.