CAJUN SHRIMP

I was fortunate enough to get to enjoy Friend Carol's Cajun Shrimp not just one day but two. Actually Friend Janice did also. The first time was when our Mexican Train group met at Carol's house last Thursday, she served us lunch and prepared this Cajun Shrimp. (Which everyone enjoyed, btw)
Friday our Tasty Bunch was meeting for dinner and then dessert back at Keith and Carol's house. Janice and Leon and Wayne and I are in the Tasty Bunch, too. Keith and Carol had chosen a restaurant to meet at, but with the situation with the Covid-19 virus, Carol offered to cook dinner for us instead. We decided that was probably the better idea. So we got to enjoy the Cajun Shrimp too days in a row. 😋

CAJUN SHRIMP

1/2     cup olive oil
1        clove whole garlic or garlic powder as Carol used
2        tablespoons Cajun seasoning (Carol used Emmeril's Essence)
2        tablespoons lemon juice
2        tablespoons minced parsley
1        tablespoon brown sugar or 1/2 tablespoon brown sugar blend
1        tablespoon soy sauce
large shrimp (thawed if frozen and peeled)

Preheat oven to 450 degrees.

Combine all ingredients but the shrimp in a baking dish. Add shrimp and marinate at least 1 hour. Remove the clove of garlic if you used one and bake 8 to 10 minutes. 

You can also put shrimp on skewers and cook on grill.