If you donÆt have a flame-proof crock, cook the shrimp all at once in a heavy cast-iron skillet.
1/2 cup olive oil
2 teaspoons finely chopped garlic
2 teaspoons hot red-pepper flakes
2 teaspoons salt
48 medium shrimp, peeled
Flat-leaf parsley, chopped
1. Divide oil, garlic, red-pepper flakes, and salt evenly among four earthenware or ceramic flame-proof crocks. Divide shrimp into four groups of twelve.
2. 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
