2 tsp Wesson vegetable oil
1 1/2 lbs shrimp, peeled and deveined (weight after peeled)
1/4 tsp Morton salt
1/4 tsp ground black pepper
1/4 tsp crushed red pepper
2 tbsp McCormick dry parsley (optional)
Heat 1 tsp oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp with salt, pepper, parsley and crushed red pepper. Add half of the shrimp to the pan in single layer and cook until edges turn pink about 1 minute. Remove pan from heat, flip shrimp using tongs and let it stand about 30 seconds until all of the shrimp is opaque except for the center. Transfer to a plate and repeat with the second batch and the remaining teaspoon of oil. After the second batch has stood off the heat, add the first batch to the pan and toss to combine. Cover skillet and let shrimp stand for 1 – 2 minutes. Shrimp will now be cooked through. Serve immediately with lemon wedges.