Instructions: Divide oil, garlic, red-pepper flakes, and salt evenly among four earthenware or ceramic flame-proof crocks. If you dont have a flame-proof crock, cook the shrimp all at once in a heavy cast-iron skillet. Divide shrimp into four groups of twelve.

One at a time or all at once, heat the crocks over high heat until the oil sizzles, 1 to 1 1/2 minutes. Add shrimp, and cook just until pink, about 2 minutes. Immediately remove crocks from heat, sprinkle shrimp with parsley, and serve them still sizzling.

This recipe yields 4 servings.

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