Categories: Main Dish, Shrimp

Ingredients

• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon minced chipotle chile in adobo
• 2 teaspoons adobo sauce
• 4 teaspoons brown sugar
• 1 1/2 lbs extra-large shrimp, peeled and deveined
• salt
• fresh ground black pepper
• 1/8 teaspoon sugar
• 2 tablespoons vegetable oil

Directions

1. Whisk the lime juice, cilantro, chipotle chile, adobo sauce, and brown sugar together in a small bowl; set aside.

2. Pat shrimp dry with paper towels; season with ¼ teaspoon salt, ¼ teaspoon pepper, and sugar.

3. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking.

4. Add half the shrimp to pan in a single layer; cook until spotty brown and just pink around the edges, about 1 minute.

5. Off heat, use tongs to quickly flip over each shrimp and let stand until all but very center is opaque, about 30 seconds.

6. Transfer shrimp to plate and cover with foil.

7. Add remaining tablespoon oil to skillet and return to high heat until just smoking; sear remaining shrimp.

8. After second batch has stood off heat, return first batch to skillet and toss to combine.

9. Add glaze, cover, and let stand to warm through glaze, about 1 minute.

10. Toss shrimp again to coat and serve.

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