Pan-Seared Shrimp with Ginger-Hoisin Glaze

The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound). If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup.

Serves 4

2	tablespoons hoisin sauce
1	tablespoon rice wine vinegar
1 1/2	teaspoons soy sauce
2	teaspoons grated fresh ginger
2	teaspoons water
2	scallions , sliced thin
2	tablespoons vegetable oil
1 1/2	pounds shrimp (21/25 count), peeled and deveined
1/4	teaspoon table salt
1/4	teaspoon red pepper flakes
1/8	teaspoon granulated sugar

Stir together hoisin sauce, rice vinegar, soy sauce, ginger, water, and scallions in small bowl. Set aside.

Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, red pepper flakes, 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. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with hoisin mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.