This crowd pleaser appetizer is one of my favorites from one of my favorite cookbooks, Barefoot Contessa Back to Basics. 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. There will be plenty of sauce and any shrimp leftover would be delicious in a salad! Keep this recipe handy for the holidays. I promise you won’t be disappointed! 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
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