by 
selfgen
ANSWERS: 2
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It was during the 1972 Olympics when the chef was watching Mark Spitz win his 3rd Gold metal doing the-----------Butterfly.
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The reason that anything is butterflied when cooked: To make it cook faster. Lots of things, shrimp included, become tough and chewy when overcooked. Instead of leaving them whole, and cooking them longer to make sure they are cooked all the way through, the shrimp are butterflied (cut down the middle, but left connected at one side, so that the sides spread out like butterfly wings). This is so they can be thrown into a hot pan, and cooked very quickly, to avoid overcooking. I've seen it done with chicken breasts quite often, and I've also seen it done with steaks.
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