Garlic Lemon Butter Shrimp

Ingredients

• 1 1/2 lbs extra-large shrimp, peeled and deveined
• 3 Tbsp butter, melted
• 1 1/2 Tbsp fresh lemon juice
• 2 Tbsp minced fresh parsley
• Salt and freshly ground black pepper
• 1/8 tsp sugar
• 4 tsp olive oil, divided
• 2 cloves garlic, minced

Directions

1. Stir the butter, lemon juice, and parsley together in a bowl, then leave it nearby. Blot the shrimp well with paper towels, and season them with 1/4 tsp salt, 1/4 tsp pepper, and the sugar.
2. Set a 12-inch non-stick skillet over medium-high heat and warm 2 tsp oil. Add half the garlic and half the shrimp, then cook, turning the shrimp once, until they are opaque and cooked through, about 3 minutes total.
3. Move the shrimp onto a piece of foil and fold it around them to keep them warm. Cook the remaining shrimp the same way, then take the skillet off the heat.
4. Put the foil-wrapped shrimp back into the pan with the rest of the shrimp. Spoon the butter mixture over everything and toss until the shrimp are coated. Serve warm.