1. Divide oil, garlic, red-pepper flakes, and salt evenly among four earthen-ware or ceramic heat-proof crocks.

2. Divide shrimp into four groups of twelve.

3. One at a time, or all at once, heat the crocks over high heat until the oil sizzles, 1 to 1 1/2 minutes.

4. Add shrimp, and cook just until pink, about 2 minutes.

5. Immediately remove crocks from heat, sprinkle shrimp with parsley, and serve.

Janice