Cumin-Roasted Shrimp with Green Chile Cocktail Sauce

• 1 1/2 pounds peeled and deveined large shrimp, tails on
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• Two 4.5-ounce cans chopped green chile peppers
• 1/2 cup loosely packed fresh cilantro leaves
• 2 tablespoons fresh lime juice (from 1 lime)

1. Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet.
2. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
3. Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
4. Serve the shrimp hot, cold or at room temperature with the sauce.
5. (The sauce can be made ahead and refrigerated for up to 3 days.)

shrimp, olive oil, ground cumin, kosher salt, green chile peppers, cilantro, lime juice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cumin-roasted-shrimp-with-green-chile-cocktail-sauce.html (may not work)