1/4 c. olive oil
3 cloves garlic, chopped
1/2 tsp. hot pepper flakes
1 lb. large shrimp, shelled and deveined
1 c. dry white wine
1/2 c. scallions
1/2 tsp. salt
Lemon wedges

In a nonreactive large fry pan, heat olive oil over medium heat. Add garlic and hot pepper flakes and cook about 30 seconds, or until fragrant. Stir shrimp into pan and cook 1 to 2 minutes to coat with oil.

Add wine and cook, stirring, 3 to 4 minutes, or until shrimp turns pink and wine reduces to about 3/4 c. Stir in scallions just to heat. Remove from heat, season with salt and pass lemon wedges on the side.

Serves 4.