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1
For garlic toast, preheat broiler.
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2
Saute garlic in butter for 2-3 minutes.
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3
Dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted.
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4
Put each slice of bread onto a serving plate and set aside.
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5
In the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy.
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6
Mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour.
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7
Place shrimp in a single layer in butter/olive oil mixture. Saute shrimp for 3 to 5 minutes per side, until shrimp is cooked.
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8
Remove shrimp from pan and pour out any excess butter.
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9
Return pan to heat and deglaze with white wine; reduce wine for 2 - 3 minutes then add lemon juice.
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10
Reduce liquid by half (approximately 3 minutes) then stir in 4 - 6 T cold butter, whisking well after each tablespoon, until the sauce becomes emulsified. The sauce should not be thick but should just coat the back of a spoon.
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11
Add basil and tomato to the pan and stir.
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12
Return shrimp to the pan and toss.
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13
Put shrimp on garlic toast and pour sauce over the shrimp.
