1 pound large shrimp, peeled and deveined

2 tablespoons fresh lemon juice (about 1/2 a large lemon)

1/4 cup garlic-infused olive oil

1 tablespoon soy sauce

1 tablespoon honey

1 tablespoon Cajun seasoning (use your favorite – I like Wildtree’s Cajun seasoning)

1 tablespoon chopped fresh parsley

In a bowl, whisk together the lemon juice, garlic-infused olive oil, soy sauce, honey, Cajun seasoning and chopped parsley. Add the peeled and deveined shrimp, and stir to completely coat all the shrimp. Cover and marinate in the refrigerator for at least 1 hour, stirring occasionally.

Preheat the oven to 450 degrees Fahrenheit. Transfer the shrimp and the marinade to a large baking dish (or two if you’re using more than 1 pound of shrimp) that is large enough to hold the shrimp in a single layer. Bake uncovered until firm and pink, about 8 to 10 minutes. Don’t overbake, as shrimp becomes rubbery and tough when overdone. Serve with cooked rice or pasta.

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