Roasted Shirmp Cocktail

I'm a huge fan of Ina Garten. I think she's awesome and really knows how to work out a recipe. I love her fresh takes on classics and find that her recipes are incredibly simple, delicious and reliable. I've made her roasted shrimp cocktail many times over the past couple years, and it always comes out perfect. The roasted shrimp are plump and juicy, the cocktail sauce has a delicious slightly spicy combination of red chili sauce, ketchup, and horseradish. It is so flavorful and delicious, my guests were licking it off their fingers.

This portable dish can be prepared in advance, so if you're looking for a last minute holiday appetizer, or are just craving shrimp, I highly recommend you give this one a go. Enjoy!! xo

Roasted Shrimp Cocktail from 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 teaspoon freshly ground black pepper

For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Directions

1. Preheat the oven to 400 degrees F.
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 1 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 hot sauce. Serve as a dip with the shrimp.

Serves 6-8.