Spicy Baked Shrimp over Quinoa

• 1/4 cup olive oil
• 1 & 1/2 teaspoons Tony Chachere’s Creole seasoning
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon honey
• 1 tablespoon low sodium soy sauce
• Pinch of cayenne pepper
• 1 pound uncooked large shrimp, shelled, deveined

Whisk together first 7 ingredients. Put shrimp in a 9x13-inch baking dish and toss with dressing to coat. Refrigerate 1 hour.

Preheat oven to 450°F. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes.

Serve over Quinoa with a vegetable.