Makes 4 servings. Please the plate with this simple but beautifully sauced dish.

16 jumbo raw shrimp in shells
1/2 c. olive oil
2 tbsp. chopped fresh parsley
2 green onions (with tops), thinly sliced
2 cloves garlic, finely chopped
1 c. dry white wine
3 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper

Heat oven to 375 degrees. peel shrimp. Make shallow cut lengthwise down back of each shrimp and wash out vein. Pour oil into 13 x 9 x 2 inch baking dish. Place shrimp in oil. Sprinkle with parsley, onions and garlic. Pour wine and lemon juice over shrimp. Sprinkle with salt and pepper. Bake, uncovered, about 20 minutes or until shrimp are pink and firm.