Roasted Shrimp CocktailPosted: December 9, 2010
What an easy and great tasting appetizer. I found this recipe and was happy to see how easy it was to make. I did make this for our dinner, but is perfect as an appetizer. I paired it with rice and steamed veggies and warm crusty rolls. The sauce, like Mrs. D said, is perfect with this. Easy, great tasting and impressive! A huge hit!
For the shrimp:
2 lbs. (12 to 15-count) shrimp
1 Tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 Tbsp. prepared horseradish
2 tsp.freshly squeezed lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. hot sauce (recommended: Tabasco)
Preheat the oven to 400 degrees. Peel and de-vein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, pepper and garlic powder, and spread them in 1 layer. Roast for 8 to10 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.