Shrimp with Sun-Dried Tomatoes and Pesto

8 cups warm water 1/4 cup kosher salt 1/4 cup brown sugar1 pound large shrimp, peeled and deveined2 tablespoons butter2 tablespoons olive oil 1/2 medium onion, chopped3 large garlic cloves, minced 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped2 tablespoons commercial pestoMake a brine by combining the water, salt and sugar in a large plastic bowl; stir until dissolved. Soak shrimp 2 hours. Drain and pat dry.Heat oil and butter in a heavy skillet over medium high heat. Add onion and garlic and sauté, stirring, until they begin to brown, 2 to 3 minutes. Add tomatoes and sauté 5 minutes, stirring constantly. Add shrimp and cook, stirring frequently, until shrimp are just cooked through, about 5 minutes. Blend in pesto.Serves four.Nutrition values per serving: 299 calories, 18 g fat (6 g saturated), 8 g carbohydrates, 1 g fiber, 26 g protein, 190 mg cholesterol, 374 mg sodium.