Roasted Shrimp Cocktail

Roasted Shrimp Cocktail
Posted by Nutmeg Notebook

2 pounds shrimp — peel and devein, leaving tails on (21-25 shrimp per pound)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

For the Sauce
1/2 cup Heinz ketchup
1/2 cup Heinz chili sauce
3 tablespoons prepared horseradish
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce

Preheat oven to 400 degrees.

Line a large baking sheet with aluminum foil for easy clean up.

Combine the prepared shrimp, olive oil, salt and pepper on the prepared baking sheet.

Spread shrimp out in a single layer. Roast for 8-10 minutes, just until pink and cooked through.

Set aside to cool while you prepare the sauce.

Combine the sauce ingredients, stir to mix well. Serve as a dip with shrimp.

Yield: 8 Servings

Nutritional Information

Per Serving: 157 Calories; 4g Fat (21.5% calories from fat); 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 477mg Sodium.

Adapted from Back To Basics cookbook by Barefoot Contessa – Ina Garten.