In the fishing village of José Ignacio on Uruguay's southern coast, the cooks at Parador La Huella restaurant prepare these shrimp in cazuelas, earthenware dishes, placed directly on the grill. A cast-iron skillet works just as well.
¾ cup olive oil
10 cloves garlic, finely chopped
4-6 small fresh red Thai chiles
1½ lb. raw medium shrimp, peeled and deveined, tails removed
Kosher salt and freshly ground black pepper, to taste
2 tbsp. roughly chopped parsley, for garnish
Rustic country bread, for serving
1. Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side. Heat a cazuela or 10″ cast-iron skillet on the grill until hot. Add oil, garlic, and chiles; cook, stirring occasionally, until garlic is golden, 3-5 minutes. Add shrimp, salt, and pepper; stir to coat in hot oil, and cook until shrimp are pink and cooked through, 2-3 minutes more. If the outside starts to burn before the shrimp are fully cooked, move cazuela to the cooler side of the grill until done. Stir in parsley and serve with bread on the side for dipping.