Place first eight ingredients into a 10-inch sauté pan.  Squeeze lemon over and place half the lemon in the pan.

Cook over high heat, turning shrimp occasionally, until shrimp are just cooked and liquid is reduced by three-quarters.

Reduce heat to medium-low and add butter, one tablespoon at a time, stirring constantly, until the butter is melted.

Serve with your favorite bread for dipping. Serves 4 as an appetizer or 2 as an entrée. As shown, served with thinly sliced, grilled French bread.