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1
Position a rack in the center of the oven and heat to 400F.
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2
Rinse the shrimp well, pat dry, and season with 1/4 teaspoon salt.
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3
Set aside.
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4
Heat 4 tablespoons of the oil and the bacon fat in a large ovenproof skillet (preferably cast iron) or a Spanish cazuela (a rustic clay pan) over medium heat.
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5
Add the green garlic, shallot, and 1 tablespoon salt and cook, stirring, until soft and translucent, about 3 minutes.
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6
Move the vegetables to one side of the pan and add the tomato paste to the empty side.
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7
Cook for 30 seconds, smashing and stirring the tomato paste into the oil, then stir it all together.
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8
Add the thyme, chile flakes, and lemon zest and continue to cook for another 30 seconds.
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9
Add the wine and cook for 1 minute longer, stirring and scraping up all the tasty bits as you go.
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10
Add the shrimp to the pan, stir gently to distribute the sauce, and carefully arrange the shrimp in a snug even layer.
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11
Pour the remaining 2 tablespoons olive oil evenly over the shrimp and put the skillet in the oven.
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12
Bake for 5 minutes, then stir gently to redistribute the sauce.
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13
Continue to bake until the shrimp are just opaque in the center, about 5 minutes longer.
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14
Remove from the oven, squeeze the lemon halves over the shrimp, add the parsley, and toss gently.
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15
Transfer the shrimp and sauce to a platter (the shrimp will overcook if they stay in the skillet).
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16
Serve right away or at room temperature, with lots of crusty bread to soak up the delicious sauce!
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17
I dont bother to clean the veins from the shrimp.
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18
You can remove them if you prefer, but you will lose a little flavor and the cooking time may vary slightly.
