Clean shrimp, but leave the shell on; toss with some sliced garlic, lemon, plenty of salt and black pepper, and thyme leaves. Leave for an hour in fridge. Then broil till cooked. Take out of shells, chop finely and pack into small ramekins. Snip lots of chives over the top. Melt butter and pour till it covers the chives.
Excellent supper or lunch on rough brown bread.