Instructions

• In a large ovenproof dish (a 12-inch cast-iron skillet or 9x13 casserole dish works well), combine ½ cup olive oil, 2 tablespoons Cajun or Creole seasoning, 2 tablespoons fresh lemon juice, 2 tablespoons chopped fresh parsley, 2 tablespoons honey, 2 tablespoons soy sauce, and ¼ teaspoon cayenne pepper (optional). Stir to combine.
• Add 1 lb uncooked large shrimp (shelled and deveined) to the dish and toss until the shrimp are evenly coated with the mixture.
• Cover the dish and refrigerate for 1 hour to marinate, or skip the refrigeration step if you are short on time (marinating improves flavor but is optional).
• Remove the dish from the refrigerator and preheat the oven to 450°F.
• Bake the shrimp in the preheated oven, uncovered, stirring once or twice to redistribute the sauce, until the shrimp are opaque, firm, and cooked through—about 10 minutes (cooking time may vary slightly with shrimp size).
• Remove from the oven and garnish with lemon wedges.
• Serve immediately with French bread.