
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.

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