Pan-Seared Shrimp

Heat 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Off heat, flip each shrimp using tongs and allow shrimp to continue to cook in skillet until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining 1 tablespoon oil and remaining shrimp. After second batch has cooked off heat, return first batch to skillet and toss to combine. Cover skillet and let sit until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

PAN-SEARED SHRIMP WITH GARLIC-LEMON BUTTER
Beat 3 tablespoons softened unsalted butter with fork in small bowl until light and fluffy. Stir in 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, 1 minced garlic clove, and 1⁄8 teaspoon salt until combined. Add butter mixture to skillet when returning first batch of shrimp to skillet. Serve with lemon wedges if desired.

PAN-SEARED SHRIMP WITH GINGER-HOISIN GLAZE
Stir together 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons grated fresh ginger, 2 teaspoons water, 1-1⁄2 teaspoons soy sauce, and 2 scallions, sliced thin, in small bowl. Substitute 1⁄4 teaspoon red pepper flakes for pepper and add hoisin mixture to skillet when returning first batch of shrimp to skillet.

PAN-SEARED SHRIMP WITH CHIPOTLE-LIME GLAZE
Stir together 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro, 1-1⁄2 teaspoons minced canned chipotle chile in adobo sauce and 2 teaspoons adobo sauce, and 4 teaspoons packed brown sugar in small bowl. Add chipotle mixture to skillet when returning first batch of shrimp to skillet.