Serves 4

Heat 1 tablespoon oil in 12-in 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. Cover skillet and let stand until shrmp are cooked through, 1 to 2 minutes. Serve immediately.

For garlic-lemon butter: Beat 3 tablespoons softened unsalted butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and salt until combined. Follow recipe for Pan-Seared Shrimp, adding flavored butter when returning first batch of shrimp to skiller. Serve with lemon wedges, if desired.