Usually broil scampi for 6 minutes. No turning on top rack. The Pierre Franey way. In a gas oven, need to bring temperature up before broiling and close oven door. Or can also sauté. Either way…
In a small bowl, add 8 large dried, cleaned shrimp per person. Coat with extra virgin olive oil, not too much. Add cracked black pepper, oregano, red pepper flakes to taste. Add as much minced garlic as you can stand, the more the better. I even add some garlic powder for good measure. Mix the shrimp around to coat with all of the spices, olive oil, and garlic. Cover and refrigerate for an hour or longer. Take shrimp out and bring to room temperature.
For broiling. Place shrimp on a cookie sheet not touching. Add any extra garlic mixture to each shrimp. Broil with door closed for 6 minutes. No turning.
For sauté. Bring a large skillet to high heat so that shrimp will sear immediately. Place shrimp in the skillet so they don’t touch. Pour any excess sauce on the shrimp. Sauté for 3 minutes, until golden brown. Turn shrimp and sauté for another 2-3 minutes. No more than that. Make sure to pour any excess olive oil garlic sauce over the shrimp and serve with rice mixed with roasted vegetables.