Sizzling Garlic Shrimp

Ingredients

• 1 1/4 pounds small shrimp
• peeled and deveined
• Coarse salt (kosher or sea)
• 1 cup fragrant extra virgin olive oil
• 6 large garlic cloves
• finely chopped
• 1/2 small dry red chile
• such as arbol
• crumbled
• 2 to 3 tablespoons minced fresh flat-leaf parsley
• Country bread
• for serving

Instructions

1. Pat the shrimp dry with paper towels, then sprinkle salt over them.
2. Place the olive oil and garlic in a 10- to 11-inch earthenware cazuela and heat over medium-low heat until the oil shimmers and the garlic begins to sizzle gently.
3. Cook until the garlic is very fragrant but not colored, 2 to 3 minutes, reducing the heat if necessary.
4. Add the chile and stir for a few seconds.
5. Add the shrimp and cook, stirring, until they just begin to turn pink, about 3 minutes.
6. Season with salt to taste, stir in the parsley, and cook for a few seconds longer.
7. Serve the shrimp in the cazuela with plenty of bread alongside.
8. Variations: This dish can be made with large shrimp, in which case I like to cook them in their shells to preserve their texture.
9. You can also prepare mushrooms, clams, or small pieces of chicken the same way.