2 dozen shrimp
1/4 c. + 1 tbsp. olive oil
3 garlic cloves, minced
1/2 tsp. oregano
3 med. scallions, white & green parts (thinly sliced), separated
2 1/2 tbsp. fresh lemon juice
2 tbsp. dry white wine
1/4 tsp. salt
1/2 - 3/4 tsp. fresh pepper
2 tbsp. unsalted butter
1 tbsp. minced flat leaf parsley

1. Place a shrimp flat on a work surface with the tail nearest you. Hold the shrimp flat with one hand. Using a sharp paring knife and beginning at the head end, slit two-thirds of the way down the shrimp toward the tail, cutting about halfway through. Scrape out the exposed vein. Repeat with the remaining shrimp.

2. In a large non-reactive skillet, combine 1/4 cup of the oil with the garlic, oregano and scallion whites. Cook over moderate heat, stirring occasionally, until the oil is simmering gently, about 5 minutes. Do not let the garlic brown.

3. Arrange the shrimp in the pan in rows, cut sides down, tails up. Increase the heat to high. When the shrimp begin to sizzle, cook for 30 seconds. Turn the shrimp with tongs and cook for 30 seconds on each of the other 2 sides. Then cook, stirring frequently, until opaque throughout, about 1 minute longer. Add the lemon juice and wine and simmer until the sauce thickens, about 1 1/2 minutes. Sprinkle the salt, pepper and 1 tablespoon of water over the shrimp and cook, stirring for 30 seconds.

4. Add the remaining 1 tablespoon oil to the pan; then swirl in the butter until incorporated. Stir in the sliced scallion greens and the parsley until evenly distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.