Divide oil, garlic, red pepper flakes, and salt evenly among 4 small shallow earthenware or ceramic flameproof ramekins. Divide shrimp into 4 groups of 12.
One at a time or all at once, heat the ramekins over high heat until the oil sizzles, 1 to 1 1/2 minutes. Add shrimp, and cook just until pink, about 2 minutes. Immediately remove crocks from heat, sprinkle shrimp with parsley, and serve immediately.
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