Felt like making myself a tasty lunch, so once my car was thawed out, I headed to Carfagna's (where I ran into Bob Nunnally) and picked up the ingredients.
http://img.photobucket.com/albums/v289/TimTaylor75/DSCN4956.jpg
One pound of jumbo gulf shrimp (after I peeled and de-veined them), garlic butter & powder, and the special shrimp sauce from Fujiyama.
http://img.photobucket.com/albums/v289/TimTaylor75/DSCN4962.jpg
The ingredients cooking away.
http://img.photobucket.com/albums/v289/TimTaylor75/DSCN4964.jpg
A few minutes on one side . . .
http://img.photobucket.com/albums/v289/TimTaylor75/DSCN4965.jpg
http://img.photobucket.com/albums/v289/TimTaylor75/DSCN4967.jpg
A few minutes on the other side . . .
http://img.photobucket.com/albums/v289/TimTaylor75/DSCN4968.jpg
Finished product
http://img.photobucket.com/albums/v289/TimTaylor75/DSCN4969.jpg
http://img.photobucket.com/albums/v289/TimTaylor75/DSCN4970.jpg
Came out perfect and tasted fantastic.