Transfer the shrimp to a wide colander. Drizzle white distilled vinegar over the shrimp. Let it sit for 10 minutes, and then rinse it under tap water.

In a medium saucepan, melt 1/2 a cup of butter over medium-low heat. Once it gets foamy, add the minced garlic and the spices. When the butter and spices mixture gets fragrant, turn off the heat.

The shrimp has to be dry completely before we add the infused butter. Arrange the shrimp on a large tray, preferably in one single layer, so the butter dressing doesn't get diluted and lose its potency. Drizzle the infused butter over the shrimp and mix it with a slotted spoon to make sure that the dressing covers all the shrimp. Scatter some whole garlic cloves, onion slices, lemon slices and bay leaves to add flavor to the sauce.

Set the broil at 425° F, broil the shrimp for 20-30 minutes, or until all the shrimp oil turns pink. Turn off the broil, and let the shrimp rest covered with a tented foil 5 minutes before serving.

Garnish the shrimp with lemon and lime wedges and serve hot. You can serve it with Egyptian tahini sauce and some Egyptian baladi bread.