1½ pounds medium shrimp, peeled and deveined
¼ teaspoon Kosher salt
1 teaspoon sugar
1 tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
1½ tablespoons extra-virgin olive oil, divided
Lime wedges
Sprinkle shrimp with salt. Combine sugar, chili powder, cumin, coriander, and oregano. Coat the shrimp with the spice mixture. Heat a teaspoon of oil in a large, non-stick skillet over medium-high heat. Add half of shrimp and sauté several minutes until done. Do not crown skillet. Remove shrimp; add another teaspoon of oil and remaining shrimp. Place shrimp on a platter and serve with lime wedges.