Photo by Gina Moore
½ cup walnut oil or grapeseed oil*
2 cloves garlic, minced
2 tablespoons Cajun, creole or blackened seasoning
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon soy sauce
½ teaspoon crushed red pepper or chipotle pepper
1 pound shrimp, shelled and deveined, tails on
Lemon wedges, for garnish
In a 13-inch-by-9-inch baking dish, combine oil, garlic, seasoning, lemon juice, honey, soy sauce and crushed red pepper. Add shrimp, and toss to coat. Refrigerate at least 1 hour.
Preheat oven to 400 F. Bake until shrimp are cooked to opaque, about 8–10 minutes. Garnish with lemon wedges, and serve with crispy crostini slices.
* You may substitute olive oil for the walnut or grapeseed oil; the flavor of the dish will be slightly different.
How to make crostini – Slice a loaf of French bread on the bias into ½-inch-thick slices. Brush or spray on both sides with garlic-flavored olive oil, and sprinkle with chopped parsley. Bake at 375 F for 15 minutes, turning once.