• Rinse the shrimp, lay them out on a paper-towel lined tray, and pat them dry. Remove the shells, if desired. 
• For the marinade, stir together the marinade ingredients. Place the shrimp and marinade in a resealable bag. Remove excess air, seal the bag, and toss shrimp around in the bag to coat them. Let shrimp rest for 15 minutes. 

Stove Top Directions: 

• Heat a large pan over medium-high heat. Add oil and garlic when the pan is hot. Sauté the garlic for 1 minute. Sprinkle in sugar and sauté for about 30 seconds more. Add marinated shrimp to the pan. Spread the shrimp out into a single layer across the pan and cook for 2 minutes. Turn the shrimp over and cook for an additional 1 or 2 minutes until they’re pink. Increase the heat to high for 1 minute to reduce liquid. Remove from the pan when shrimp is finished cooking. 

Grill Directions: 

• While the shrimp are marinating, soak 6 to 8 wooden skewers in water. When you’re almost ready to grill, thread the shrimp onto the skewers. Heat the grill to medium-high and oil the grates to prevent shrimp from sticking. Place the kabobs on the grill and sprinkle lightly with sugar. Cook for 3 to 4 minutes per side, turning once or twice, until shrimp are pink and cooked through.