Clean and rinse shrimp under cold water. Drain and dry with paper towels. Sprinkle with basil leaves, 1/2 teaspoon salt and pepper. Rinse and drain bean sprouts under cold water. In a large heavy skillet over medium heat (350°), heat 1/2 cup butter until foamy. Add shrimp and celery. Cook, stirring, 3 minutes, then add bean sprouts and green onions, chopped. Cook 2 minutes longer. Reduce heat to 300°. Beat eggs with 1/4 cup milk and 1/2 teaspoon salt until blended. Pour over shrimp. Cook, stirring from bottom as eggs set, until all are done. Serve immediately.