Saute green onion in butter in a small saucepan over medium heat just until soft (2-3 minutes).

Add wine, cream, broth and lemon juice. Simmer until liquid is reduced by half (8-10 minutes).

Whisk in butter, 1 Tbsp at a time, stirring constantly. Do not add more butter until previous addition has melted completely.

Add shrimp to sauce to cook/warm them.

Stir sage, salt, white pepper and cayenne pepper into sauce. Keep warm in a water bath until ready to serve.