re: Friday cooking and drinking Colorado koolaid edition

i melted a stick of butta in a fry pan when it started sizzlin I dumped in a heapin spoon of minced garlic when that got slightly toasty I dumped in over a lb of peeled deveined gulf shrimp that I had dusted with cajun seasoning. Tossed that around for a while and poured it onto a couple of baked taters with brocoli and shreaded cheese on em. The sizzlin shrimp melted the cheese give it a try ya can thank me later