Melt 3 tablespoons of butter in a large skillet over medium heat until bubbling and fragrant, about 30 seconds. Add 4 cloves of minced garlic and sauté for 1 minute until golden—avoid burning.

Add 1 pound of deveined shrimp to the skillet, spreading them in a single layer. Sauté for about 3 minutes, stirring occasionally, until shrimp turn pink and opaque.

Squeeze juice of half a lemon over the cooked shrimp, and season with salt and black pepper. Stir for about 1 minute on low heat until well coated in the garlic butter sauce.

Remove skillet from heat to prevent overcooking. Transfer the shrimp to serving plates and garnish with fresh herbs if desired. Serve hot.