Roasted Shrimp Cocktail

Whenever I host a party, without a doubt the most popular hors d'oeuvre is the shrimp cocktail. Rather than boil the shrimp, I roast them to enhance their flavors and textures. Roasted Shrimp Cocktail is so delicious and easy to make, you will find yourself serving this hors d'oeuvre at all your parties. With the addition of this tantalizing spicy cocktail sauce it takes the roasted shrimp to a whole new level.

                                                        Roasted Shrimp Cocktail 
                                                                   adapted from
                                                              Barefoot Contessa
                                                                Back To Basics
                                                                     Ina Garten

Ingredients
for the shrimp
2 pounds  (12 to 15 count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 freshly ground black pepper

for the sauce
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 Worcestershire sauce
1/3 teaspoon Tabasco sauce

Directions

Preheat oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with 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.

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

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