You don't want to lose this recipe. My friend who doesn't even like shrimp, loves this dish!

Now, sugar, let me tell you about a little slice of southern comfort that I grew to love right here in my rural haven, a succulent dish we call Baked Cajun Shrimp in Tin Foil Tray. This dish takes me back to the big family gatherings where stories were told as much as food was enjoyed. Now, why is this dish so special? Well, darling, not only does it mingle the simplicity of Midwestern cooking with the bold flavors of the South, but it also brings folks together, just like in the old times.

On those long summer days when the air was thick with humidity, and the cicadas sang their tune, we would gather around tables laden with the bounties of our gardens and the treasures from our local fishermen. This recipe was borne out of a love for that cajun spice and the need for an easy meal to serve a crowd without spending all day in the kitchen. You'll want to make it because, besides being downright delicious, it's a breeze to whip up, and it can turn any regular weeknight into a festive affair.

Pair this spicy comfort with a cool side, like a creamy coleslaw, or cut through the heat with a fresh cucumber salad. A helping of buttery corn on the cob will never do you wrong, and for those who can’t do without their bread, some crusty garlic toast is beautiful for sopping up those delectable juices.

Baked Cajun Shrimp
Servings: Serves 4 to 6 hungry souls.

- 2 pounds of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 tablespoon of Cajun seasoning
- 1 teaspoon of sweet paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of cayenne pepper, or to taste
- 1/4 teaspoon of red pepper flakes
- Juice of 1 lemon
- Salt and black pepper, to taste
- Parsley, chopped for garnish
- Lemon wedges, for serving
- Tin foil

1. Preheat your oven to 375 degrees Fahrenheit. Gather your shrimp and make sure they've been properly introduced to your seasoning. In a bowl, combine the shrimp, olive oil, Cajun seasoning, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and red pepper flakes. Give it a tender mix, so all the shrimp are wearing that seasoning like a well-fitted gown.

2. Tear off a sizable piece of tin foil and lovingly place your seasoned shrimp in the center. Drizzle the lemon juice over the top and sprinkle a pinch of salt and black pepper to taste.

3. Bring the edges of the foil together to create a cozy packet, sealing it well enough to keep all those spicy juices from making an escape while they bake.

4. Place the foil packet on a baking tray and let it bake in the preheated oven for about 15 to 20 minutes, just until that shrimp is pink and telling you it's ready to be devoured.

5. Careful now, don't go burning those careful hands. Let it rest for a brief moment when you take it out, then open the packet, and you'll be greeted by a steamy, aromatic wonder.

6. Serve it straight from the foil for a no-fuss cleanup, garnish with parsley, and present your lemon wedges on the side for a bright squeeze over the top.

If you're feeling adventurous, toss in some chunks of corn on the cob or peeled, diced potatoes for a heartier feast. Now, some folks are sensitive to spice; if that's you, it's just fine to reduce the cayenne and red pepper flakes to suit your palate.

For an added touch of sweetness, a half cup of sliced bell peppers can add a rainbow of color and flavors that'll complement the Cajun spices. Keep in mind, sugar, that the key to that perfect shrimp is not to overcook it—nobody enjoys a tough shrimp. Lastly, don't you forget to wear your prettiest apron and cook with love – it's the most important ingredient, after all.