Instructions

• In a small bowl, whisk together the melted butter, lemon juice, and minced parsley; set the butter mixture aside.
• Pat the shrimp dry with paper towels. Sprinkle the shrimp with the 1/8 teaspoon sugar and season with salt and freshly ground black pepper.
• Heat 2 teaspoons olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
• Add half the minced garlic and half the shrimp to the skillet in a single layer. Cook, turning once, until the shrimp are opaque and just cooked through, about 3 minutes total. Transfer the cooked shrimp to a piece of foil and wrap to keep warm.
• Add the remaining 2 teaspoons olive oil to the skillet and heat over medium-high. Add the remaining minced garlic and the remaining shrimp in a single layer. Cook, turning once, until opaque and cooked through, about 3 minutes.
• Remove the skillet from the heat. Unwrap the foil with the first batch of shrimp and add those shrimp back into the skillet with the second batch.
• Pour the butter–lemon–parsley mixture over all the shrimp in the skillet and gently toss to coat. Serve warm.