Garlic Roasted Shrimp with Homemade Cocktail Sauce
By: Leah Rodrigues
Published: March 20, 2015

Shrimp cocktail is a retro appetizer that has withstood the test of time.  It is as popular today as it was in the 1960's, when the dish was invented in Great Britain.  Instead of plain boiled shrimp, these roasted shrimp are flavored with garlic, Old Bay seasoning, and red pepper flakes.  The homemade cocktail sauce has more spice and zest compared to the store bought variety and compliments the shrimp perfectly.
Garlic Roasted Shrimp with Homemade Cocktail Sauce
Ingredients:
	For the shrimp:
	2 pounds jumbo shrimp, peeled and deveined with tails attached
	2 tablespoons extra virgin olive oil
	2 garlic cloves, finely minced
	1/4 teaspoon crushed red pepper flakes
	1 tablespoon fresh Italian parsley, finely chopped
	1 teaspoon Old Bay seasoning
	kosher salt and freshly ground black pepper, to taste
For the sauce:
	1 1/4 cups ketchup
	2 to 4 tablespoons prepared horseradish
	1 teaspoon or more hot sauce (like Tabasco)
	1 teaspoon Worcestershire sauce
	1 tablespoon lemon juice
	kosher salt and freshly ground black pepper, to taste
Directions:
Step 1: Preheat oven to 400 degrees Fahrenheit.
Step 2: In a small bowl, combine olive oil, garlic, red pepper flakes, parsley, and Old Bay seasoning until the ingredients are well incorporated. Set aside.
Step 3: Put the shrimp onto a baking sheet and season generously with salt and pepper.  Pour the garlic olive oil mixture over the shrimp and toss until each shrimp is evenly coated.  Spread the shrimp out in a single layer and bake for 8 to 10 minutes or until they have just begun to turn from gray to pink.  It is important not to overcook the shrimp or else they will be tough and rubbery.
Step 4: While the shrimp are cooking, put together the cocktail sauce.  In a small bowl, whisk together the ketchup, horseradish, hot sauce, Worcestershire sauce, and lemon juice.  Season with salt and pepper.  Taste and adjust seasoning as necessary.
Step 5: Remove shrimp from oven and allow to cool for 5 minutes before serving.