Mexican Barbecue Recipes - Pan Seared Shrimp

Pan-Seared Shrimp Makes 4 to 6 servings

Ingredients

2 pounds extra-large shrimp, peeled and deveined 1/4 teaspoon salt plus additional to taste 1/4 teaspoon pepper plus additional to taste 1/8 teaspoon granulated sugar 2 tablespoons vegetable oil (divided) 2 tablespoons unsalted butter 1 tablespoon fresh lemon juice 1 tablespoon minced fresh parsley Lemon wedges (for garnish) Directions

Pat the shrimp dry with paper towels, then season with 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the shrimp to the pan in a single layer. Cook until the shrimp are curled and pink on both sides, about 2 minutes.

Note: Do not overcook. It is very important to use very hot oil to seal the shrimp and prevent them from getting tough and rubbery.

Transfer the shrimp to a bowl and cover with foil. Repeat with the remaining 1 tablespoon oil and shrimp. Turn off the heat, return all of the shrimp to the warm skillet. Add the butter, lemon juice and parsley and toss to coat until the butter melts. Season with additional salt and pepper to taste. Garnish with lemon wedges.

Chipotle-lime variation

Omit the butter, lemon juice and parsley. Combine 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, 1 minced canned chipotle chile in adobo sauce, 4 teaspoons firmly packed brown sugar and 2 teaspoons adobo sauce. After returning all of the shrimp to the skillet, add the chipotle mixture and toss to combine. Test kitchen tip: Shrimp take only 2 minutes to cook through. Cook them any longer and you'll wind up with tough, rubbery bits that have zero flavor. The key to searing shrimp in such a short time is to use a very hot skillet and to sprinkle the shrimp with a little sugar before cooking.

-- From "The America's Test Kitchen Family Cookbook"

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