Roasted Shrimp Cocktail

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Source: Barefoot Contessa


  • For the shrimp
    • 2 lbs. (12 to 15-count) shrimp
    • 1 Tbsp. good olive oil
    • ½ tsp. kosher salt
    • ½ tsp. freshly ground black pepper
  • For the sauce
    • ½ cup chili sauce (recommended: Heinz)
    • ½ cup ketchup
    • 3 Tbsp. prepared horseradish
    • 2 tsp. freshly squeezed lemon juice
    • ½ tsp. Worcestershire sauce
    • ¼ tsp. hot sauce (recommended: Tabasco)


  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 to10 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.
© Jay Deitch 2013