Bob,
Sorry I don't have exact ingredients (a bad habit I picked up from Granny), but I just sautee minced garlic in olive oil & butter. When garlic is soft I add the butterflied shrimp (scallops, or chicken chunks, or salmon chunks) and cook until just done. Then I remove the shrimp (cooking shrimp & scallops in alcohol makes them tough, but you can leave the chicken or salmon in for this step), add some white wine (dry or semi-dry) cook for a couple of minutes, add a squeeze of lemon return shrimp and serve over pasta. Ooh, I throw in some chopped fresh parsley if I have it (fresh basil, oregano, chives, etc)
Sometimes I add a few chopped shallots, onions, green onions, bell pepper, broccoli, julliened carrots, etc. You can also omit the wine, and pour the garlic, oil and butter mix over butterflied shrimp and cook under the broiler for a few minutes. This makes a great marinade for kabobs, too.
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