This actually sounds like a terrible way to cook shrimp scampi. I much prefer to briefly saute some garlic in a mix of butter and olive oil, add a little white wine or dry vermouth, plop in the shrimp, add S&P, cook for a minute or so, turn the shrimp and cook for a few more minutes (seconds?) - you don't want to over cook them - then serve with oo/buttered pasta and good crusty bread. Partially cooking then finishing under a broiler almost guarantees overdone some places, under done others - or all overdone.
Does anyone know if there is a way to healthify this, by substituting something for the butter? I do realize, that the butter, is pretty much what makes this dish, the dish it is, but just wondering.