|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
|Medium shrimp||1 Pound, peeled and deveined|
|Green onions||6 , chopped|
|Snow peas||1⁄4 Pound|
|Dried basil||3⁄4 Teaspoon|
|Chopped parsley||1 Teaspoon|
|Fresh bay leaf||1|
|Garlic salt||1⁄8 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Lime juice||1 Teaspoon|
|Reduced sodium soy sauce||1 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Hot cooked parboiled rice||2 Cup (32 tbs) (Cooked Without Salt Or Fat)|
Combine wine and shrimp in a large skillet; cover and cook over medium heat 5 minutes, stirring occasionally.
Add green onion, snow peas, basil, parsley, bay leaf, and garlic salt; cover and cook 5 minutes, stirring occasionally.
Combine water and cornstarch in a 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 and discard bay leaf.
Serve immediately over hot cooked rice.