Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter -- unsalted
   2      pounds        shrimp -- medium, shelled
     1/4  cup           green onion -- minced
     3/4  teaspoon      salt
     1/2  teaspoon      garlic -- minced
     1/2  teaspoon      cayenne pepper
     1/4  teaspoon      white pepper
     1/4  teaspoon      black pepper
     1/4  teaspoon      basil
     1/4  teaspoon      thyme
     1/8  teaspoon      oregano
     1/2  pound         mushrooms -- 1/4" slices
     1/4  cup           fish stock
     1/4  cup           clam broth
   3      tablespoons   parsley -- fresh, chopped
                        French bread
                        pasta
                        rice

Preparation:

1. Heat 1/2 cup butter in large skillet over high heat. 2. When butter is almost melted, add green onion, salt, garlic, ground peppers, basil, thyme and oregano; stir well. 3. Add shrimp and sauté until they turn pink, about 1 minute, shaking the pan instead of stirring. 4. Add mushrooms and stock; add remaining 1/2 cup butter in chunks, continuing to shake skillet, cooking until butter sauce is creamy and smooth. 5. Garnish with parsley and serve immediately with French bread, or over pasta or rice. NOTE: This recipe is a version of the Shrimp Diane served at Orleans Restaurant of Los Angeles.