Moderately interestingly, I saw a video online with what looks to be nearly identically "Bittman's" shrimp recipe... and the guy in the video used frozen, cleaned shrimp.
Which makes much more sense (if that entire nonsensical recipe idea can be categorized so)... the frozen shrimp give off all that water that's missing, and, starting from being that cold, don't overcook.
still the result was a wet mess... nothing at all like the garlic butter sauce I would call a "Scampi" style shrimp.
and overall, the method calls for doing 5-10 minutes of cooking on sauté mode, and then the '1 minute'' under pressure; which seems ridiculous to me anyway, because after all that sautéeing, I could just add fresh shrimp to the pan and have them done in a minute or two at most on the heat anyway.
there isn't anything being gained by doing it under pressure.