Bring a large pot salted water to a boil add the raw tigershrimp. Immediately turn the heat down to medium and cook the shrimp until they turn from gey to pink in colour. Remove and drain. Run shortly under cold water and set aside until cool enough to handle.
Peel the shell of without removing the tip of the tail.
Once all the shrimp have been peeled, then start on the sauce.
melt the butter in a medium sized pan over low heat add the water chicken boullion, vegetable flakes and 2 cloves crushed garlic. Allow to simmer for approx.15 minutes or until the vegetable flakes are soft. Add the shrimp and allow to simmer a further 5 minutes until heated through
Serve with toasted bread slices cut diagonally. Superb for dipping in the garlic-butter sauce!