Shrimp Diane 

1 3/4 lbs. shrimp (shelled and de-veined)

1/4 cup  shrimp stock ( okay to use bottled lobster base to create a broth)

1 1/2 sticks cold unsalted butter

1/4 cup finely chopped green onions

3/4 tsp. kosher salt

1/2 tsp. minced fresh garlic

1/4 tsp. Gecko Gary's Sonoran Seasons™ 

1/4 tsp. dried basil leaves

1/4 tsp. dried thyme

1/4 tsp. ground black pepper

1/8 tsp. dried oregano

1/2 lb mushrooms cut in to 1/4 inch slices

3 tbsp. finely chopped fresh parsley

In a large skillet, melt one stick of butter over high heat.  When almost melted, add the green onions, salt, pepper  and all of the spices.  Add the shrimp and saute one minute shaking the pan in a back and forth motion.  Add the mushrooms and 1/4 cup of stock.  Then add the remaining 1/2 stick of cold butter in thick slices.  Continue to shake the pan.  Just before the butter is melted, add two more tbsp. of stock and the parsley.  Continue to shake the pan until the butter is well mixed and has the consistency of cream.  

Serve in a large warmed bowl.  Serve with lots of French style bread and rice on the side.