Roasted Shrimp Cocktail

Adapted via Barefoot Contessa
Serves: 4

For the shrimp:
♦ 1 lb shrimp
♦ 1 tbsp good olive oil
♦ 1/2 tsp kosher salt
♦ 1/2 tsp freshly ground black pepper

For the sauce:
♦ 1/4 cup chili sauce (recommended: Heinz)
♦ 1/4 cup ketchup
♦ 2 tbsp prepared horseradish
♦ 2 tsp freshly squeezed lemon juice
♦ dash of Worcestershire sauce
♦ dash hot sauce (I used Frank’s)

Preheat the oven to 400 degrees F.

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 1 layer. Roast for 5 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

For more about this dish and my musical pairing, click HERE.

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