Pan-Grilled Barbecue Shrimp Recipe

This barbecued shrimp recipe is great when you want grilled shrimp, but don't feel like building a fire that you are only going to need for five minutes. These barbecued shrimp are seared in a pan, and are cooked in the shell for extra flavor and moistness.

Makes 2 Large or 4 Small Portions of Barbecued Shrimp

• 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
• 1 tsp cumin
• 1/4 tsp allspice
• 1/4 tsp cayenne pepper, or to taste
• lemon wedges

Rinse and drain shrimp well. Combine with all ingredients in a mixing bowl, and toss until the sugar is dissolved and the shrimp are coated. Cover and let sit for 15 minutes in the fridge.

Preheat a skillet on medium-high flame until hot. Add the shrimp and sear for about 3 minutes, until cooked. The shells will get charred, and browned, but the meat inside will not, so don't worry about the outside getting too dark - they should look like they were grilled over coals. Remove to a plate, and when cool enough to handle, serve warm with lemon.

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