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1 bunch scallions cleaned chop n few stems

1/2 bunch cilantro or parsley leaves only

3½ Tbsps. x - virgin olive oil

6 garlic cloves peeled

1/8 tsp. salt or to taste

1/2 tsp. ground black pepper fresh

1/8 to 1/4 tsp. crushed red pepper   UR taste

2 lbs. shrimp large frozen peeled deveined defrosted

1/3 c. white wine dry

Preheat oven 500 ° F.

Cut root ends off scallions-peel off - discard outer layers.
Chop white  ñ light green parts into 2”pieces add to blender or food processor-along with cilantro leaves or flat leaf parsley leaves little oil ñ garlic.  Blend  about 1 minute-add slowly rest of oil with motor running ñ remember to stop to scrape down sides of the bowl. Remove to a large bowl- add seasonings ñ mix
well.

Add shrimp- toss -coat well ñ place coated shrimp into shallow roasting pan. Add wine – mix slightly to incorporate.  Bake another 2 to 3 minutes- stir all in the pan- roast another 3 to 4 minutes or till shrimp are pink ñ curled ñ most of wine has evaporated.

Divide shrimp ñ sauce among individual plates. Serve immediately.