Using a fork or an electric beater, blend the butter, garlic, olive oil, and spices until they are thoroughly mixed.
If you use frozen uncooked shrimp, it often has the tail on. Prepare your butter mixture first, then you can remove the tails of the shrimp without them thawing by de-tailing them under cool running water and doing it quickly so that you can get it back in the freezer right away.
Add shrimp into a large resealable freezer bag. Seal, lay flat and freeze.
Take the bag out of the freezer and thaw. Sauté shrimp and butter sauce for 6-7 minutes over medium heat just until they turn pink.
If you want to turn this into garlic butter shrimp pasta, cook 8-12 oz. of the pasta of your choice and drain, saving 1 cup of the starchy pasta water. Add the shrimp with butter sauce to the pasta. Add some or all of the reserved pasta water. Toss the ingredients together and serve.