I'm not a huge fan of shrimp when it is cold, and used to hate shrimp altogether, but now I absolutely love it when warm or grilled. This is an amazing and light recipe for a sweet and spicy baked shrimp. The random ingredients that help make up the sauce will blow your mind when you taste them together. This is one of my new favorite shrimp recipes!
1 lb. cooked shrimp, froze, thawed, peeled and deveined with tails off
2 Tbs. lemon juice
1/8 c. extra virgin olive oil
1 Tbs. honey
1 Tbs. soy sauce
1 Tbs. Blackened seasoning (I used Paula Dean)
Preheat the oven to 450 degrees. In a medium size bowl, combine the lemon juice, oil, honey, soy sauce and blackened seasoning together with a whisk. Pour in the shrimp (make sure no excess water is left) and coat. Pour the shrimp and sauce into a quiche pan (or baking dish) and lay out in a flat layer. Bake for 8-10 minutes.
I served these on top of white Minute Rice, with about 2 Tbs. of soy sauce and 10 sprays of spray butter added into the rice after it cooks. Pour the extra sauce that bakes with the shrimp on top and it is an amazing combination.
(Makes 4 servings, 5 WW points per serving)