Great with a freshly baked crusty bâtard from Hungry Ghost Bakery in Northampton, Massachusetts. Lots of sauce to dip it in.
Clean and devein eight large shrimp per person. Pat dry.
In a large bowl, add 1/4 cup olive oil, garlic paste, oregano, red pepper flakes, black ground pepper to taste. Stir. Add shrimp and toss to coat. Refrigerate for a couple of hours or so.
When ready to eat, take out shrimp and bring to room temperature. Place coated shrimp on a baking sheet so not touching. Broil on high heat top rack for 4 minutes. Don’t turn. Remove from oven.
Finely chop 6-8 cloves fresh garlic, 2 small shallots, 1/2 cup fresh parsley. Squeeze juice of 1 1/2 lemons into a cup. In a large sauté pan, brown a stick of butter until bubbly. Add the garlic and shallots and brown. Add 1 cup dry white wine. Stir. Add lemon juice and parsley. Turn off heat.
Place eight shrimp into each pasta bowl or deep plate. Pour the sauce evenly over the shrimp on each plate. Add a bit more fresh parsley and grate lemon zest on top.
Serve with that crusty bread. Dunk liberally.