2
|
lbs
large shrimp, peeled, deveined, tails on |
1/4
|
lb
unsalted butter |
1
|
head
garlic, whole head, peeled, crushed, and chopped fine |
1
|
cup
green onions, bulbs and stems chopped coarse |
2
|
large
red bell peppers, roasted, skin seeds and pith removed and cut into thin strips |
2
|
cups
fresh ripe
plum tomatoes, peeled and cut up with their juice |
1
|
cup
flat-leaf Italian parsley, with stems (chopped fine)
|
1
|
tablespoon
fresh
oregano leaves, chopped fine |
1
|
tablespoon
fresh basil leaves, chopped fine |
1/2
|
cup
kalamata olives, pitted, crushed and chopped coarse |
1/4
|
cup
capers |
2-3
|
lemons, cut into wedges |
1/2
|
lemon, juice of |
1/2
|
cup
dry white wine |