Turning Barbecued Shrimp Outside In

One thing that took some getting used to after moving to San Francisco was the summer rain. There isn't any. From June to late fall, besides the very occasional light drizzle, it just doesn't rain…at all. We get dew, fog, wind, mist, and dark clouds, but never any of those thundering downpours that the rest of the country gets on a regular basis.

Where I grew up, in western New York, whether you were planning a game of golf, or getting friends together to grill some shrimp, dodging the rain was always part of the deal. I'm sure most of you can relate - the shrimp are thawed, the potato salad is made, and it begins raining so hard the neighborhood pets start to pair up. Next time that happens try this unbelievably easy, and fast, indoor barbecue shrimp recipe.

This recipe will work with peeled shrimp, but the "ready to peel" raw shrimp called for in the recipe will allow you to really get that char-grilled look without worrying about dry shrimp. The other thing I love about this recipe, besides the simulated barbecue effect, is the fact a batch only takes about 6-7 minutes to cook, so you can do multiple batches in between complaining about the weather. Wet enough for 'ya? Enjoy!

1 pound (16-20 per lb.) jumbo shrimp, shell-on, deveined (sold as "raw, ready to peel")

1/4 tsp black pepper

3/4 tsp salt

1 tbsp ketchup

1 tbsp brown sugar

1 tbsp lemon juice

1 tbsp vegetable oil

1 tsp chili powder (or sub 1/2 chipotle pepper and omit cayenne)

1 tsp cumin

1/4 tsp allspice

1/4 tsp cayenne pepper, or to taste

lemon wedges