First, wash and peel the shrimp. Be sure to remove the vein.
In a skillet, melt half the butter and grate in the garlic clove. Add the shrimp and cook for about 2 minutes, then remove them from the skillet.

Add the ketchup, hot sauce, and chili oil to the skillet. If you don't have chili oil, you can use a habanero hot sauce instead. Add the remaining butter and let it simmer for a couple of minutes.
Return the shrimp to the skillet, cook for 1 minute, then turn off the heat.
Shrimp cook very quickly, so you don't need to leave them on the heat for long.
I didn't add salt, as the ingredients provide enough flavor.