In a bowl, beat the eggs with a whisk until well blended and fluffy.

​In an 8-inch saute pan over high heat, melt the butter. Add the shrimp and saute for 3 minutes or until they turn pink. Add the garlic and saute for an additional minute. Pour the beaten eggs into the pan and stir with a rubber spatula until the eggs begin to firm up. Season with salt and pepper and allow the omelette to cook without stirring for about a minute until the bottom is golden and the top is almost set. Using a spatula, loosen the edges of the omelette, then flip the omelette over and cook the top for a few seconds.

​Slide the omelette onto a plate and fold in half. Serve at once.