This quick and delicious recipe is adapted from a recipe by Fuchsia Dunlop (in the terrific "Every Grain of Rice" cookbook which I can't recommend enough). Her recipe uses dried shrimp, but I find it even better with fresh plump ones. I always keep a bag of frozen peeled shrimp in my freezer which means I can get this dish on the table in about 15 minutes or less. The scallions are the star here. Don't skimp on the oil, it makes the "sauce" for this dish. One of my favorites during any busy week.

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