Cook The Book: Roasted Shrimp Cocktail Recipe

• 2 pounds (12 to 15 count) shrimp
• 1 tablespoon good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup Heinz chili sauce
• 1/2 cup Heinz ketchup
• 3 tablespoons prepared horseradish
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco sauce

1. Preheat the oven to 400u0b0F.
2. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
3. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco. Serve as a dip with the shrimp.

shrimp, olive oil, kosher salt, freshly ground black pepper, chili sauce, heinz ketchup, horseradish, freshly squeezed lemon juice, worcestershire sauce, tabasco sauce

Taken from www.seriouseats.com/recipes/2008/11/roasted-shrimp-cocktail-recipe.html (may not work)