A light, simple, and delicious salad that pairs well with a crisp, mineral driven glass of Chablis.
Preheat oven to 400 degrees
In a large, shallow bowl, combine scallions, capers, garlic, parsley, lemon juice, and olive oil.
Line a baking sheet with parchment paper. Place the shrimp on the baking sheet. Drizzle with extra virgin olive, salt and pepper. Bake for 8-10 minutes or just until pink and firm. Immediately transfer warm shrimp to bowl with the marinade. Toss to combine.
To serve, arrange shrimp on a salad plate and spoon some marinade over the shrimp.