• 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

Preheat oven to 250°. Place four serving crocks or soufflé molds in warm oven until ready to use. Pour olive oil into large, deep skillet. Heat over medium high heat about 1 1/2 minutes, until oil reaches 325° on a deep-fry thermometer or until a shrimp dipped in the oil sizzles briskly.

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.