Shrimp Chardonnay
Serves 3 or 4

12 extra large shrimp
2 Tbsp flour
7 Tbsp unsalted butter, divided
4 green onions, chopped
8 mushrooms, sliced
1 small leaf of fresh basil, chopped OR a pinch dried basil
Salt and Pepper to taste
1/2 cup Chardonnay or other dry white wine
1 tsp parsley, minced
Juice of 1/2 a lemon

Peel, butterfly and de-vein the shrimp.
Rinse in cold water, a blot dry with a paper towel
Dust well with flour

Melt 4 Tbsp of butter in a skillet over medium heat. Increase heat to high, add the shrimp and cook until thry turn pink - about 2 minutes

Add the green onions, mushrooms, basil, salt and pepper. Stir well and cool until the vegetables are slightly softened, about 2 minutes
Add the white wine and cool until the liquid is reduced by one-third, about 2 minutes

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