INGREDIENTS
For the shrimp:
2 lbs. (12 to 15-count) shrimp
1 TBSP. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
For the sauce:
1/2 cup chili sauce
1/2 cup ketchup
3 TBSP. prepared horseradish
2 tsp. freshly squeezed lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. hot sauce
DIRECTIONS
Preheat the oven to 400 degrees.
Peel and devein the shrimp, leaving the tails on.
Place shrimp 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.
Make sauce by combining the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce.
Serve as a dip with the shrimp.
