• 2 lbs. (12 to 15 count) shrimp
• 1 tbsp. olive oil
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper

Pre-heat the oven to 400°F.  Peel and devein the shrimp, leaving the tails on if desired.   Combine the shrimp, olive oil and salt and pepper and spread them on a baking sheet.  Roast for about 10 minutes, they will turn pink and start to curl up nicely; cool.

Serve with your own homemade sauce, or you can buy cocktail sauce at the store or use the following recipe:

• 1/2 cup chili sauce
• 1/2 cup ketchup
• 3 tbsp. prepared horseradish
• 2 tsp. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. hot sauce such as tabasco

Combine above ingredients and serve with shrimp.

In the November, 2018 issue of Food Network Magazine Ina gave a:

Louis Cocktail Sauce:

• 1-1/4 cups Hellmann’s
• 1/2 cup Heinz chili sauce
• 1/2 tsp. lemon zest grated
• 2 tbsp. lemon juice, freshly squeezed
• 1-1/2 tbsp. bottled grated white horseradish, drained
• 2 tsp. Sriracha
• 1 tsp. Worcestershire sauce
• 1/4 cup scallions, minced
• 2 tbsp. capers, drained (not sure I will add)

Combine the first seven ingredients and garnish with scallions and capers (if desired) and serve with the roasted shrimp.

http://cookingwithauntjuju.com/2011/11/15/roasted-shrimp-cocktail/