Spicy Baked Shrimp

Makes: 4 servings

I went for years without owning a bathing suit. For some reason I just didn’t like the idea of getting wet. What that has to do with spicy shrimp is beyond me, apart from the fact that the originator of this recipe told me about it one hot day on the beach as I sat covered head to toe in cotton swaddling, loath to stick so much as a toe in the water. Thank God that phase is over, although, come to think of it, I still haven’t gone out and bought a swimsuit. It could probably come in handy for this dish, though, because it’s just the attire to don for eating slightly messy, spicy seafood at a picnic table.

Ingredients
1/2 cup (125 mL) olive oil
2 tablespoons (30 mL) Cajun spice mix
2 tablespoons (30 mL) chopped fresh parsley
2 tablespoons (30 mL) lemon juice
1 tablespoon (15 mL) honey
1 tablespoon (15 mL) soy sauce
Pinch cayenne pepper
1 pound (450 g) deveined shrimp

Preparation
Toss all the ingredients together, cover, and refrigerate 1 hour. Heat the oven to 450°F (230°C). Spread the shrimp with their coating on a baking sheet and bake until pink, 5 to 7 minutes.