Shrimp Scampi - cooking recipe

Ingredients

8 large shrimp (16 to 20 Count)
2 Tbsp. olive oil
3 large garlic cloves, minced
1 heaping tsp. chopped fresh parsley
1 heaping tsp. chopped fresh basil
2 tsp. fresh lemon juice
unsalted butter, cut into 6 pieces
salt and pepper to taste
1/4 c. dry white wine

Preparation

Peel the shrimp, leaving on the last shell segment and tail. Devein the shrimp.
Rinse the shrimp under cold running water and pat well with paper towels to dry.
In a heavy, nonreactive skillet, large enough to hold the shrimp in a single layer, heat the oil over med-high heat.
When the oil is hot, but not smoking, add the shrimp.
Toss the shrimp to coat with the oil and cook about 3 minutes.
Remove the shrimp to a warm plate and tent with foil to keep warm.
Add the garlic to the pan along with parsley and basil and cook, stirring 1 minute.
Add the lemon juice and the white wine and cook 1 minute more.
Add one piece of butter at a time, stirring constantly.
When one piece has melted add the next until all are added.
Remove from the heat and season with salt and pepper.
To serve, line up 4 shrimp on each of 2 warm serving plates.
Spoon sauce equally over shrimp.