2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup ketchup
2 tablespoons horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
dash or two of hot sauce
1 fresh lemon for garnish
Preheat the oven to 400 degrees.
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.
For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish, lemon juice and hot sauce in a bowl and refrigerate for at least 15 minutes before serving. Salt to taste.
Serve the shrimp with the cocktail sauce and lemon wedges.
Pin It Now! |
No comments:
Post a Comment