Start by cleaning and deveining the jumbo shrimp. Rinse them under cold water and pat dry with a paper towel.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of minced garlic and sauté for about 1-2 minutes until fragrant.

Add the prepared jumbo shrimp to the skillet, spreading them out evenly. Cook for approximately 4-5 minutes, stirring occasionally until the shrimp are pink and opaque.

Once the shrimp are cooked, reduce the heat to low and stir in 1 cup of creamy Havarti cheese and the juice of half a lemon. Mix until the cheese is melted and well combined.

Sprinkle in a pinch of crushed red pepper flakes, stirring to distribute the heat throughout the dish. Taste and adjust salt or lemon juice as necessary.

Transfer the shrimp cargot to a serving dish, garnish with freshly chopped parsley or more red pepper flakes, and serve hot.