- 1 1/2 cups olive oil
- 6 medium cloves garlic , peeled and halved crosswise
- 20 medium shrimp , peeled and tail left on
- 1 hot pepper , cut crosswise in 1/8-inch-thick slices
- 1 tablespoon chopped fresh parsley
Add garlic and pepper; cook about 1 minute. Add half the shrimp (they should be about 1/3 covered with oil). Cook 30–45 seconds, until golden on one side. Using tongs, turn shrimp and cook another 30 seconds. Using a heat-proof slotted spoon, transfer shrimp and garlic to warmed crocks, dividing evenly (discard pepper). Add remaining shrimp to oil and repeat. Carefully pour some hot oil over each portion. Garnish with parsley and serve.