Pan-Seared Shrimp with Garlic-Lemon Butter

By Joelene

Ingredients

• 3 tablespoons unsalted butter, softened
• 1 medium garlic clove, minced
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• 1/2 teaspoon salt
• 1 1/2 pounds of 21/25 shrimp
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon sugar
• 2 tablespoons vegetable oil

Preparation

Step 1

Beat softened butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and half of your salt until combined. Set aside.
In a medium bowl, toss shrimp, remaining salt, pepper and sugar. Set aside.
Heat 1 tablespoon oil in 12-inch skillet over high heat until oil glistens. Add half of shrimp to pan in a single layer and cook until edges turn pink, about 1 minute. Flip shrimp and cook until all but very center is opaque (about 30 seconds). Transfer shrimp to large plate. Repeat with remaining tablespoon oil and the rest of the shrimp. After second half of shrimp has cooked, pull skillet off of heat. Toss in first half of shrimp to skillet along with butter mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.