Slice the outer shell of the shrimp with the sharp paring knife. Do this along the backside of the curved part of the shrimp.
Peel the shell away from the meat of the shrimp and discard it.
Dig out the black vein line from the backside of the shrimp. Discard the black vein lines. Sometimes these lines also contain the waste of the shrimp. Discard the waste with the vein lines. To dig it out, make a thin incision down the curved backside of the shrimp, and then pull it out with your fingers.
Rinse the deveined and shelled shrimp with cold running water.
Add the uncooked, shelled and deveined shrimp to the baking dish.
Slice the garlic cloves in thin slices over the baking dish containing the raw shrimp. Cover the garlic with butter.
Broil for 15 minutes at 450 degrees F. Alternatively, you can fry the shrimp with the butter and garlic for 10 minutes on each side. The shrimp meat must be pinkish in color to be done. Alternatively you can grill the shrimp on skewers for five minutes on each side.