Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  pounds        shrimp -- (medium) w/heads
                        -- and, shells
   6      tablespoons   basic shrimp stock
     3/8  pound         unsalted butter (1-1/2 sticks)
     1/4  cup           very finely chopped green on -- ions
     3/4  teaspoon      salt
     1/2  teaspoon      minced garlic
     1/2  teaspoon      ground red pepper -- (cayenne)
     1/4  teaspoon      white pepper
     1/4  teaspoon      black pepper
     1/4  teaspoon      dried sweet basil leaves
     1/4  teaspoon      dried thyme leaves
     1/8  teaspoon      dried oregano leaves
     1/2  pound         mushrooms cut into 1/4 inch -- thick slices
   3      tablespoons   fresh parsley, very finely chopped

Preparation:

Rinse and peel the shrimp; refrigerate until needed. Use shells and heads to make the shrimp stock. In a large skillet melt 1 stick butter over high heat. When almost melted, add the green onions, salt, garlic, ground peppers, basil, thyme and oregano; stir well. Add the shrimp and sauté just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back and forth motion. Add the mushrooms and 1/4 cup stock; add the remaining 4 Tbsp butter in chunks and continue cooking, continuing to shake the pan. Before the butter chunks are completely melted, add the parsley then the remaining 2 Tbsp stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly. Add butter sauce is the consistency of cream. Serve immediately in a bowl with lots of French bread on this side, or serve over pasta or rice.