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Rinse shrimp with cold water and pat very dry with paper towels. Melt 2 tablespoons of butter in a large skillet.
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Add shrimp to pan and saute 4-6 minutes over medium-high heat until opaque. Transfer to a plate and cover to keep warm.
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Add remaining 1 tablespoon butter to the pan. Once melted, stir in garlic for one minute until fragrant.
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Whisk in chicken broth, then gradually whisk in heavy cream. One sauce is thickened and creamy, reduce heat to low and stir in lemon juice.
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Return shrimp to the pan, toss to coat in the sauce. Stir in dill and garnish with cracked black pepper. Serve immediately.
