Directions

1. Rinse shrimp in running water and drain well; pat dry with paper towels.
2. In a large, heavy skillet heat oil over medium heat. Add shrimp; cook 2 minutes, stirring frequently. Add lemon slices, lemon juice, tomatoes and wine; stir to combine. Stir in basil, parsley and shallots.
3. Reduce heat to low. Add butter, and swirl pan over low heat to slightly thicken sauce. (Do not boil, or sauce will separate.) Season with salt and pepper to taste, and serve.