Shrimp diane

1. Heat ½ 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 saute until they turn pink, about 1 minute, shaking the pan instead of stirring.
4. § Add msuhrooms and stock; add remaining ½ cup butter in chunks, continuing to shake skillet, cooking until butter sauce is creamy and smooth.
5. § Garnishi with parsley and serve immediately with french bread, or over pasta or rice.
6. § note: this recipe is a version of the shrimp diane served at orleans restaurant of los angeles.