Using a paper kitchen towel, dab the shrimp dry, add ¼ teaspoon of salt, and a few fresh ground black pepper twists.
Take your Microplane and peel off some lime zest, and are set to one side. Using a paring knife, cut the strips of zest in half lengthwise.
Preheat your skillet on the stovetop and add a tablespoon of butter. Set two more tablespoons of butter aside for use later.
With the butter bubbling gently over medium heat, add the chopped garlic and cilantro. Cook for less than a minute, gently stirring all the time.
Add the shrimp, taking care not to stack them too much. Cook them for about one minute, stirring gently every few seconds to ensure that each shrimp cooks until all have turned pink. Note: You can try to cook in batches if needed to avoid over-crowding.
The chopped scallions are optional, but if you wish to use them, now is the time to put them into the skillet together with the lime zest.
Season with dried basil leaves (or your favorite seasonings). Give a quick stir to ensure that everything is coated in the sauce and cooked evenly.
When done, slide the skillet gently off the stovetop.