ROASTED SHRIMP COCKTAIL

For the shrimp:
2 pounds (12-15 count) shrimp
1 Tbsp. olive oil
½ tsp. kosher salt
½ tsp. freshly ground black pepper

For the sauce:
½ cup chili sauce (Heinz)
½ cup ketchup
3 Tbsp. prepared horseradish
2 tsp. freshly squeezed lemon juice
½ tsp. Worcestershire sauce
¼ tsp hot sauce, optional

Preheat oven to 400*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 the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce, if using. Serve as a dip with the shrimp.

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