Peel and devein shrimp.
Add oil to the skillet and heat over medium-high heat for 1 - 3 minutes or until shimmering.
As skillet heats, combine salt, black pepper and sugar in a small bowl. Add shrimp and toss to coat.
Arrange shrimp in a single layer over bottom of skillet and cook about 1 minutes or until one side is browned and edges are pink. Remove skillet from heat and turn shrimp over. Let stand an additional 30 seconds or until centers are opaque and shrimp is cooked through. Remove shrimp from skillet and set aside.
In the same skillet, combine orzo, pressed garlic, broth and clam juice. Bring to a boil, cover and reduce heat to medium-low. Cook 10 - 12 minutes or until orzo is cooked through.
As orzo cooks, zest lemon to measure 1 tbsp. zest; juice lemon to measure 1 tbsp. juice.
Thinly slice the mint.
Remove skillet from heat and stir in peas, butter and lemon juice. Arrange shrimp over orzo; cover and let stand 3 - 5 minutes or until heated through. Sprinkle with lemon zest and mint before serving.