4 large cloves garlic, peeled and minced
2 medium scallions, trimmed and minced
1/3 c. olive oil
3 lbs. large shrimp, shelled and deveined
Juice of 1/2 lemon
1/3 c. dry white wine
4 to 6 drops Tabasco or 3/4 tsp. crushed dried red chili peppers
1/4 tsp. freshly ground black pepper
1/4 c. tomato sauce
Salt
1 tbsp. soft fine bread crumbs
1 1/2 c. cooked rice
1 tsp. minced parsley

Stir fry garlic and scallions in olive oil over moderate heat for about 2 minutes until limp and golden. Do not brown garlic. Add shrimp, lemon juice, wine, red pepper, black pepper and simmer uncovered for 2 to 3 minutes or until shrimp turns pink. Add tomato sauce and salt, bring to simmer. Add bread crumbs. Stir until mixture thickens slightly. Spoon over rice. Sprinkle with parsley. Serves 6.