Chile Garlic Shrimp

Serves 4.

Note: From “The Weeknight Dinner Cookbook” by Mary Younkin (Page Street Publishing Co.).

• 1 lb. large (approximately 31 /35 count) raw deveined shrimp

• 1/4 c. plus 1 tbsp. olive oil, divided

• 2 tbsp. freshly squeezed lemon juice

• 4 large garlic cloves, minced, divided

• 2 tsp. chile powder

• 1 1/2 tbsp. plus 1 tsp. sugar, divided

• 1/2 tsp. kosher salt

Directions

Rinse shrimp in cold water. Line a tray with paper towels, lay shrimp out in a single layer and pat dry. Remove (and discard) shells, if desired.

In a medium bowl, whisk together 1/4 cup olive oil, lemon juice, 2 minced garlic cloves, chile powder, 1 1/2 tablespoons sugar and salt. Place shrimp in a zip-sealed plastic bag and pour marinade over shrimp. Remove excess air from bag and seal bag. Turn bag a few times to coat shrimp, then let it rest on the counter for 15 minutes.

When ready to cook, heat a large stainless steel pan over medium-high heat. Add remaining 1 tablespoon olive oil. When oil is hot, add remaining 2 minced garlic cloves. Sauté garlic for 1 minute. Sprinkle with remaining 1 teaspoon sugar and sauté for an additional 30 seconds. When garlic is golden and fragrant, add shrimp to pan, discarding any excess marinade.

Spread shrimp in a single layer across pan and cook 2 minutes. Turn shrimp over and cook until pink, an additional 1 to 2 minutes. Increase heat to high for 1 minute to slightly reduce any liquid. Remove shrimp from pan, arrange on a platter, and serve.