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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Saw this recipe on Barefoot Contessa. Made it for my niece and her boyfriend during the holidays and it was a huge hit! Ingredients:
for the shrimp |
2 pounds (12-15 count) shrimp |
1 tbsp good olive oil |
1/2 tsp kosher salt |
1/2 tsp freshly ground black pepper |
for the sauce |
1/2 cup chili sauce (recommended: heinz) |
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:
1. FOR THE SHRIMP:
2. Preheat oven to 400 degrees.
3. Spray sheet pan with non-stick cooking spray.
4. Peel and devein the shrimp, leaving the tails on (or buy already done).
5. Place them a large bowl.
6. Add the olive oil, salt and pepper to shrimp and toss gently until coated.
7. Place them on the sheet pan and spread them in one layer.
8. Roast for 8 - 10 minutes, just until pink, firm and cooked through.
9. Set aside to cool.
10. FOR THE SAUCE:
11. Combine all ingredients and serve with shrimp as a dip.
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