Roasted Shrimp Cocktail

Shrimp lovers, let's make a bet.

Make this recipe and you will never again  be as excited about boiled shrimp cocktail. Not to take the wind out of your sails for boiled shrimp, but the simple step of tossing these with olive oil, salt and pepper and roasting gives so much more flavor than boiling in water and serving ice cold.

This is one of my favorites for an appetizer or cocktail party because it's easy and fancy all at the same time.

From my little kitchen to yours... Enjoy.

Roasted Shrimp Cocktail
Adapted from Ina Garten
Recipe Notes
One thing that makes this recipe incredibly easy is if your shrimp are already peeled (tails left on) and deveined when you buy them.  My go to store for this item is Costco.  In their freezer section, they have large 15- 20 count shrimp (and they also carry larger shrimp) in 2 1/2 pound bags for $9.99 a pound.  This is such a steal for the fact that they are high quality shrimp and they are already peeled a deveined. You can look up homemade cocktail sauce recipes, but I like the prepared cocktail and remoulade sauce from Central Market that can be bought in the seafood section (literally in the seafood section, on ice, next to the fish). 
Ingredients
2 lbs. large shrimp (15-20 count), peeled and deveined with tails left on
2 Tablespoons olive oil
1 1/2 teaspoons kosher or sea salt
1/2 teaspoon freshly ground pepper
To Serve:
Cocktail Sauce
Remoulade Sauce
Step by Step
Preheat oven to 400 degrees.  Place shrimp on a baking sheet.  Toss with olive oil, salt and pepper and spread in one layer.  Roast for 8-10 minutes, just until pink and cooked through.  Set aside to cool.  Serve warm or at room temperature.

Makes 6 to 8 servings. 

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