In the fishing village of Jose 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. This recipe first appeared in our June/July 2013 issue with Shane Mitchell's article Art of the Parilla.
- 3⁄4 cup olive oil
- 10 cloves garlic, finely chopped
- 4-6 small fresh red Thai chiles
- 1 1⁄2 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