PAN SEARED SHRIMP WITH CHIPOTLE LIME GLAZE

PAN SEARED SHRIMP WITH CHIPOTLE LIME GLAZE GLAZE: 1 whole chipotle chile in adobo, minced 2 teaspoons adobo sauce (from the chipotles in adobo can) 4 teaspoons light brown sugar, packed 2 Tablespoons lime juice, freshly squeezed 2 Tablespoons fresh cilantro leaves, chopped SHRIMP: 1 Tablespoon vegetable oil 1 1/2 pounds extra- large shrimp (21 to 25 per pound), peeled & de-veined 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon granulated white sugar Prepare glaze: In a small bowl, combine glaze ingredients and stir to mix. Set aside. Heat 1/2 Tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from heat. Using tongs, flip each shrimp and let stand until all but the center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining 1/2 Tablespoon oil and the remaining shrimp. After the second batch has stood off the heat, return the first batch to the skillet. Add the glaze mixture and toss until combined. Cover the skillet and let stand until the shrimp are cooked through, 1 to 2 minutes. Serve immediately. TIPS: *Chipotles in adobo sauce can be found in the Latin aisle of your supermarket or in specialty markets.