i've had shrimp prepared a million says, but never with lime and basil. that sounds veddy interesting. gonna have to try that, thanks pag!
for japanese style shrimp, here's a quickie.
using a sharp knife, split the shell down the back of the shrimp being sure to only go half way or less through. peel the shell, and pull out the poop vein. set shrimp aside. you can save the shells for shrimp stock, or just chuck them out.
mince a few cloves of garlic and an equal amount of ginger, fry for just a few seconds in a screaming hot pan with peanut or soy oil, then toss in the shrimp. stir fry for just a minute, then add a good splash of soy sauce, a chunk of butter, and a good splash of sake. stir fry for just a minute more, then sprinkle with sesame seeds.
plate around a mound of sticky white rice that's been seasoned with rice vinegar (or not), and if desired, a side bowl of japanese mustard sauce for dipping.