Pan-Seared Shrimp

2 tablespoons vegetable oil
1 1/2 pounds shrimp  (21/25 Count), peeled and deveined
1/4 teaspoon salt
1/4 teaspoon ground black peper
1/4 teaspoon sugar

Heat 1 tablespoon oil in 12-inch 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 be very center is opaque, about 30 second.  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 shrimp are cooked through, 1 to 2 minutes.   Serve immediately.

Serves 4.