If the shrimp are the colossal size, now add 2 tablespoons water to the pan. Otherwise, don’t add water.
Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. While stirring the shrimp, swirl the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through, about 2 minutes.
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