Shell and devein the shrimp, splitting them nearly in half. Pat dry and refrigerate until ready to cook.

"Wash" mushrooms and trim off the ends of the stems; set aside. I say "wash" because this involves rubbing them clean with your fingers. Mushrooms become waterlogged if they are soaked in water, so you want to avoid that.

For the sauce, in a small bowl, combine coconut milk, white wine, chili sauce, and salt. Set aside.

Combine cornstarch with an equal amount of water. Set aside.

Place the sauté pan over medium-high heat. When very hot, add oil and butter.

When the butter melts and begins to bubble, add the garlic.

Sauté for a few seconds, then add shrimp. Stir and toss the shrimp until the shrimp just turns opaque. Add mushrooms, fresh basil, and green onions. Stir-fry for 15 seconds, and then add coconut milk.

When the mixture comes to a low boil, stir in a little of the cornstarch mixture to lightly thicken.

Stir in the lime juice.

Serve over rice noodles or rice. Enjoy!