SPICY BAKED SHRIMP


1- 1 1/2 lbs. large shrimp, shelled, deveined, and precooked
1/2 c. olive oil
1 Tbsp. Creole seasoning (can use Cajun seasoning also)
2 Tbsp. lemon juice
1 Tbsp. dried parsley
1 Tbsp. honey
1 Tbsp. soy sauce
pinch of cayenne pepper
lemon wedges (optional)


In a small bowl, combine the olive oil, Creole seasoning, lemon juice, parsley, honey, soy sauce, and cayenne pepper. Place the shrimp in a 9x13x2 inch glass casserole, and pour marinade over top. Stir to coat. Cover, and refrigerate for at least one hour.

Preheat oven to 450 degrees.

Bake, uncovered, for 5-8 minutes, stirring a few times. Garnish with lemon wedges and serve immediately.

GARLIC PARMESAN QUINOA

1 cup quinoa, uncooked
1 tablespoon of olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1-3/4 cups of chicken broth
1/2 cup of grated parmesan cheese

Rinse quinoa and set aside to drain. Heat olive oil in a medium saucepan and sauté the garlic for about 1 minute. Stir in the quinoa and cook for about and additional 1 minute.

Stir in the chicken broth and salt; bring to a light boil. Cover; reduce heat and simmer for about 20 minutes. Stir in Parmesan cheese.