2 teaspoons vegetable oil
1/2 pound large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Small pinch of sugar
2 chipotles in adobo, minced (feel free to reduce this amount if you want it way less spicy)
2 teaspoons adobo sauce
1 tablespoon lime juice
2 teaspoons brown sugar
1 tablespoon cilantro, chopped
To make the glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in small bowl.
Heat the oil in a large skillet over high heat until smoking, Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add the shrimp to the pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds.
Transfer shrimp to large plate. Add chipotle mixture, and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.