1 1/2 pounds large shrimp, peeled and deveined 1/6 cup butter 4 tablespoons minced garlic 1/4 cup dry white wine 2 tablespoons lemon juice 2 tablespoons chopped fresh basil salt to taste
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped basil and salt before serving.