Rustic Shrimp Cocktail

• 1 1/2 pounds peeled shrimp
• 1 pint cherry tomatoes
• olive oil
• lemon juice
• Worcestershire
• horseradish
• hot sauce

1. Heat the oven to 500.
2. Put 1 1/2 pounds peeled shrimp and 1 pint cherry tomatoes in a roasting pan; toss with olive oil.
3. Roast, turning the shrimp once, until theyre pink all over, 10 to 15 minutes.
4. Mash the tomatoes in a bowl.
5. Add 2 tablespoons olive oil, lemon juice, Worcestershire, horseradish and hot sauce.
6. Dip in warm sauce

shrimp, tomatoes, olive oil, lemon juice, worcestershire, horseradish, hot sauce

Taken from cooking.nytimes.com/recipes/1015189 (may not work)