Which is better for raw shrimp.....

They cook quickly. I'd prefer the skillet for peeled raw shrimp and I might even brown the butter just a wee bit before adding the garlic.

I wouldn't butterfly them, though. Is there a reason why you're doing that? What size are the shrimp?

I devein them then instead of butterflying I make a straight slit right at the apex of thr arch, almost through it, then I push it down on the pan so the tail stands straight up. You just grab the fattest part and the tail and push it a bit, makes for great presentation and its easy to season them.

I actually make a garlic butter then dredge the shrimp through before standing it up. Touch of salt and white pepper then a good bit of powdered ginger, or another defining spice, then bake em. Good stuff.

quote:

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marinate them is a touch of gin

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or sake