Adapted from Cooking Light, January/February 2004.
3 1/2 tablespoons extra-virgin olive oil 6 garlic cloves, peeled 1 cup coarsely chopped green onions 1 cup coarsely chopped fresh flat-leaf parsley Pinch of kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 2 1/4 lbs. large shrimp, peeled and deveined 1/3 cup dry white wine Good sourdough or French bread, torn into pieces
Preheat oven to 500 degrees F.
Place olive oil and garlic in a food processor; process until garlic is finely chopped, scraping sides of bowl occasionally. Add green onions and parsley in food processor; pulse until minced. Spoon garlic mixture into a large bowl. Add salt, black pepper, red pepper and shrimp to garlic mixture; toss well to coat.
Spoon the shrimp mixture into a shallow roasting pan, and add the wine. Bake at 500 degrees F. for 7 minutes or until the shrimp are done, stirring once. Serve with bread to soak up the sauce.