8 oz large uncooked shrimp (21-25 per pound)
1 Tbsp vegetable oil
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/8 tsp sugar (promotes caramelization in the short time it takes to cook the shrimp)
8 oz orzo pasta
1 garlic cloved, pressed
2 cups chicken broth
1 cup clam juice
1 Tbsp thinly sliced fresh mint (I didn't use)
1 cup frozen peas
1 Tbsp butter
Peel and devein shrimp. Add oil to skillet, heat over medium-high heat 1-3 minutes or until shimmering. As skillet heats, combine salt, black pepper and sugar in a small bowl. Add shrimp and toss.
Arrange shrimp in a single layer over bottom of skillet and cook about 1 minute or until one side is browned and edges are pink. Remove skillet from heat and turn shrimp and let stand an additional 30 seconds or until centers are opaque and shrimp is cooked through. Remove shrimp from skillet, set aside.
For orzo, in same skillet, combine orzo, pressed garlic, broth and clam juice. Bring to a boil, cover and reduce heat to medium-low. Cook 10-12 minutes or until orzo is cooked through.
As orzo cooks, zest lemon to measure 1 Tbsp, juice lemon to measure 1 Tbsp juice. Thinly slice mint (if used).
Remove skillet from heat and stir in peas, butter and lemon juice. Arrange shrimp over orzo, cover and let stand 3-5 minutes or until heated through. Sprinkle with lemon zest and mint before serving.