Instructions: For the Green Onion Basil Sauce, melt the butter and cool it to tepid. Boil the green onions, garlic, vinegar and chicken stock in a heavy small saucepan until the liquid is reduce to 1 tablespoon. Transfer it to a blender with the minced basil. Process until the basil is almost pureed. With the machine running, pour in the butter in a slow, thin stream, forming a thick, emulsified sauce. Season with salt and pepper.

For the shrimp, melt the butter in a heavy large skillet over medium-high heat. Add the shrimp and cook until just pink and opaque, about 2 to 3 minutes total, turning halfway with tongs. Season with salt and pepper.

To serve, ladle a pool of hot sauce in the center of 4 large plates. Arrange the shrimp in a circle over the sauce with their tails meeting in the center. Place the basil bouquets over tails in center. Serve immediately.

This recipe yields 4 servings.

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