1 cup vegetable oil
3⁄4 cup minced garlic
3⁄4 cup butter
3 garlic cloves, thinly sliced
1⁄3 cup olive oil
36 large raw shrimp (size 21–25 per pound), peeled and deveined, tails on
chopped fresh parsley for garnish

In a heavy 10-inch skillet, heat vegetable oil over medium heat until shimmering but not smoking. Add minced garlic, reduce heat to medium-low, and briefly fry until golden brown, stirring often. (Be careful not to burn.) Remove, strain through a fine strainer, and drain on paper towels.

In a small saucepan, melt butter over medium heat. Add sliced garlic, reduce heat to low, and keep warm on top of stove. (Do not brown.) In a nonreactive skillet, heat olive oil over medium-high heat and sauté shrimp until they curl and turn pink, 4 to 5 minutes.

To serve, divide shrimp among 6 plates and spoon on garlic-butter sauce. Sprinkle with fried garlic and parsley. Serves 6.