This crowd pleaser appetizer is one of my favorites from one of my favorite cookbooks, Barefoot Contessa Back to Basics so of course I had to serve it at my Gr8 Dinner themed “Celebrating Ina The Barefoot Contessa“. I love that the shrimp is roasted instead of boiled. The recipe calls for 2 pounds of shrimp but make as much as you want because you’ll have plenty of cocktail sauce made from the recipe below which includes basic ingredients.Keep this recipe handy for the holidays. I promise you won’t be disappointed and either will your family and guests! Enjoy!
Preheat oven to 400° F.
Place shrimp a baking sheet pan, toss with the olive oil, salt, and pepper, and spread them in one layer.
Roast for 8 to 10 minutes, just until pink and firm and cooked through.
Set aside to cool.
Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco.
Serve as a dip with the shrimp.
The cocktail sauce can be made up to a week ahead of time and kept in a sealed jar in the refrigerator.
Recipe adapted from Barefoot Contessa Back to Basics