Dice the garlic cloves and measure the capers.

Juice the half lemon and measure the white wine.

Combine the garlic, capers, lemon juice, and white wine in a small saucepan.

Add the softened unsalted butter to the saucepan.

Whisk the ingredients over low heat until melted and thoroughly blended.

Pour the garlic compound butter into a ramekin.

Cover and refrigerate for up to 1 week or use immediately.

If refrigerated, melt over low heat before serving.

In a bowl, combine olive oil, grated lemon zest, 2 teaspoons of parsley, and garlic salt.

Add the shrimp to the bowl and toss to coat evenly.

Refrigerate the shrimp for 30 minutes to 1 hour.

Heat a large cast-iron skillet over high heat for about 2 minutes, or until very hot.

Arrange the shrimp in a single layer in the hot skillet.

Cook the shrimp for 3 to 4 minutes on each side, or until they turn a rosy pink color.

Remove the skillet from the heat.

Sprinkle the shrimp with fresh ground black pepper and the remaining 2 teaspoons of parsley.

Bring the hot skillet directly to the table on a heavy trivet.

Place the ramekin of compound butter in the center of the skillet.

Peel each shrimp with your fingers and dunk it into the compound butter before eating.