Melt 2 tablespoons butter or margarine over medium-high heat in a large non stick skillet. Add onion, salt and pepper; cook for 5 minutes, stirring occasionally. Add shrimp and garlic, cook for an additional 7 minutes or until shrimp is cooked throughout and pink in color, stirring occasionally. Stir in dried cranberries, lemon juice and remaining 1 tablespoon butter; heat through. Serve with linguine or rice. Makes 4 servings.