Rinse shrimp in running water and drain well; dry on paper towels.
Heat oil in large, heavy skillet. Sauté shrimp 2 minutes, stirring frequently. Add lemon slices, lemon juice, tomatoes and wine; stir to mix. Stir in basil, parsley and shallots.
Add butter and swirl pan at low heat to slightly thicken sauce. Do not boil or sauce will separate. Add salt and pepper to taste.
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