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Thaw the shrimp in a large bowl of cold water, drain when thawed and pat dry.
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Add the minced garlic to a bowl with the salt and crush with a pestle. Stir in the sambal and the oil.
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Chop the basil, add to the bowl with the shrimp and stir together with the oil and garlic mixture. Cover with a cling wrap and toss the shrimp in the mixture. Marinate in the refrigerator for about 30 minutes, then remove from the refrigerator about 5 minutes before cooking.
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Heat the butter in a skillet at medium temperature. Pour in the marinated shrimp and cook on the one side for about 3 minutes.
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Turn the shrimp over and cook on the other side until done (about 3 more minutes). Stir in the wine to deglaze the pan and coat the shrimp with the liquid.
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Serve immediately and pour the pan liquid over the shrimp.