Pan-Seared Shrimp with Lemon, Garlic, and Parsley Butter
This dish takes 5 minutes to cook and make. 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 vegetable oil
1 1/2	pounds shrimp (21/25 count), peeled and deveined
1/4	teaspoon table salt
1/4	teaspoon ground black pepper
1/8	teaspoon granulated sugar

Heat 1 tablespoon oil in 12-inch skillet over high heat until 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. 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 and toss to combine. Add Lemon Butter and lightly stir to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

Lemon, Garlic, and Parsley Butter


Makes 4 tablespoons

4	tablespoons unsalted butter , softened
1/2	teaspoon grated lemon zest
1	tablespoon minced fresh parsley
1	medium clove of garlic , pressed through garlic press or minced to puree (about 1 teaspoon)
1/2	teaspoon table salt
	ground black pepper

Using fork, beat butter, lemon zest, parsley, garlic, salt and pepper in small bowl until combined.