Palm Court Scampi Provencale recipe

Source: Palm Court at the Scottsdale Conference Resort - Scottsdale, Arizona

20 large shrimp
1/2 cup diced tomatoes
1 tablespoon chopped shallots
1 teaspoon chopped garlic
2 tablespoons chopped parsley
6 ounces butter
1/2 cup white wine
1/2 teaspoon oregano
1/2 teaspoon basil
2 ounces olive oil
Salt and pepper

Peel, butterfly and wash shrimp (leaving tails on). Heat oil in frying pan. Place scamp in pan for approximately two minutes on each side. Remove from pan. Add butter, garlic and shallots, and lightly saute. Add wine, seasonings and tomatoes. Bring to a boil. In pan, quickly heat shrimp and serve.