1/2 c. dry white wine (Chablis)
1 lb. med. shrimp, peeled
6 green onions, chopped
1/4 lb. snow peas
3/4 tsp. dried whole basil
1 tsp. fresh parsley, chopped
1/8 tsp. garlic salt
2 tbsp. water
1 1/2 tsp. cornstarch
1 tsp. lime juice
1 tbsp. soy sauce
1/8 tsp. ground pepper
1 bay leaf
2 c. hot rice

Combine wine and shrimp in large skillet. Cover and cook over medium heat for 5 minutes, stirring occasionally. Combine water and cornstarch in small bowl. Add lime juice, soy sauce and pepper. Add cornstarch mixture to shrimp, stirring well. Bring to a boil and cook until slightly thickened, stirring constantly. Remove bay leaf. Serve over rice.