Pan-Seared Shrimp with Garlic-Butter

2 Tbs vegetable oil
1 ½ Lbs shrimp (15-18 count)
Salt
Pepper
Sugar
3 Tbs Unsalted Butter (softened)
2 cloves of garlic, minced
2 Tbs Chopped fresh parsley

Beat the butter, garlic and parsley together in a small bowl until creamy and well blended. Sit this aside.

Toss the shrimp with a pinch or two of salt, pepper and sugar (the sugar give the shrimp a nice caramel color).

In a large heavy skillet, heat half of the oil over high heat until it just begins to smoke.

Working in batches, quickly add the shrimp to the skillet. One minute after the last shrimp is added remove the skillet from the heat, and begin turning the shrimp (start with the ones you put in first). Wait thirty seconds after the last one is flipped. Now removed them from the skillet and sit them on a plate.

Re-heat the skillet and do the remaining batches.

When you are finished turning the last batch, return all the shrimp to the pan along with the garlic butter and cover. Let stand for two minutes.

Stir and serve immediately (if you let is sit around the shrimp get rubbery)