Lemon Roasted Shrimp Cocktail (Print Version)

# Ingredients:

→ For the Lemon Roasted Shrimp

01 - 1 pound jumbo shrimp (21-25 count), peeled & deveined with tails on
02 - 1⁄4 teaspoon salt
03 - 1⁄8 teaspoon black pepper
04 - 1 teaspoon lemon zest
05 - Cooking spray or 1 tablespoon olive oil

→ For the Cocktail Sauce

06 - 1 cup ketchup
07 - 1-2 tablespoons prepared horseradish
08 - 1 tablespoon plus 1 teaspoon lemon juice
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon hot sauce (Tabasco)
11 - 1⁄4 teaspoon salt

# Instructions:

01 - Combine ketchup, horseradish (start with 1 tablespoon), lemon juice, Worcestershire sauce, hot sauce, and salt in a bowl. Mix well, taste, and add more horseradish if desired. Cover and refrigerate until serving
02 - Preheat your oven to 400°F (200°C) and line a large baking pan with parchment paper
03 - Place thawed shrimp in a large bowl. Coat with either cooking spray or olive oil. Add salt, pepper, and lemon zest, tossing until evenly coated
04 - Arrange shrimp in a single layer on the prepared pan, ensuring they don't overlap. Roast for 8-10 minutes until shrimp turn opaque and are completely cooked through
05 - Transfer cooked shrimp to a bowl, cover, and refrigerate for at least 1 hour or overnight
06 - Arrange the chilled shrimp on a serving platter alongside the cocktail sauce. Garnish with lemon wedges if desired

# Notes:

01 - For best results, ensure shrimp are completely thawed if using frozen
02 - Adjust horseradish amount in cocktail sauce according to your heat preference