Shrimp orzo skillet

This recipe is from a Pampered Chef cookbook that I slightly modified

Ingredients

1 lb. large uncooked shrimp (21-25 lb)
1 tbsp. extra virgin olive oil
1/2 tsp. salt
1/2 tsp coarsely ground black salt
1/2 tsp. sugar
10 oz. orzo pasta
1 garlic clove, pressed
2 cups water
2 bouillon cubes
1 cup clam juice
1 lemon for 1 tbsp. lemon zest and 1 tbsp. lemon juice
1 tbsp. mint sliced with chiffonade (shif-uh-NAHD) technique
1 cup 2 inch cut asparagus
1 tbsp. butter

Instructions

1. Peel, devein, and remove tails of shrimp. Add oil to 10 inch skillet heat oil over medium-high heat for 1-3 minutes or until shimmering. As skillet heats, combine salt, black pepper, and sugar in small bowl. Add shrimp to bowl and coat shrimp with mixture.
2. Arrange shrimp in a single layer on skillet and cook until shrimp is cooked. Remove shrimp from skillet and set aside.
3. In same skillet (don't wash it), combine water and chicken bouillon cubes until chicken broth is made. Then add orzo, pressed garlic, and clam juice. Bring to boil. Add asparagus then cover and reduce heat to medium-low. Cook 10-12 minutes or until orzo is cooked through.
4. Remove skillet from heat and add butter and lemon juice. Arrange shrimp over orzo and cover the let stand 3-5 minutes. Before serving sprinkle with lemon zest and mint.