One of the many things I enjoyed about living in Mexico was the plethora of seafood including shrimp. I spent many hours wandering through the fish markets in Ensenada and Veracruz. The fish was always fresh and when broiled it tasted so wonderful. I would douse it with Limon and a touch of salt and pepper. It made a great meal with hot, corn tortillas, rice, and broccoli.
Lime juice Turn the shrimp over and split down the middle without breaking in half.
If possible, remove the vein. In a blender, puree the whole garlic cloves, salt, pepper and vinegar. Marinate the shrimp in this puree for 30 to 45 minutes. Heat the butter and olive oil in a skillet. Add the minced garlic.