12 large shrimp 2 tablespoons flour 7 tablespoons unsalted butter, divided 4 green onions, white and light green parts, very finely chopped 8 mushrooms, thinly sliced 1 small leaf fresh basil, finely chopped, or pinch dried basil Salt, pepper 1/2 cup Chardonnay or other dry white wine 1 teaspoon minced parsley Juice of 1/2 lemon

Step 1 Peel, butterfly and devein the shrimp. If rinsed in cold water, blot dry. Dust well with the flour.

Step 2 Melt 4 tablespoons of the butter in a skillet over medium heat. Increase the heat to high, add the shrimp and cook until they begin to turn pink, 2 minutes. Immediately add the green onions, mushrooms, basil and salt and pepper to taste. Stir well and cook until the vegetables are slightly softened, 2 minutes. Add the wine and cook until the liquid is reduced by about one-third, about 2 minutes.

Step 3Remove the pan from the heat and stir in the remaining 3 tablespoons of butter, the parsley and the lemon juice. Serve immediately.

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