Roasted Shrimp Cocktail With Aioli

By mirelsonp

Recipe source: NY Times Dining - Dec 18, 2013

Ingredients

• 1 large egg yolk
• 1 1/2 tsp. lemon juice
• 1 tsp. kosher salt
• 1/2 tsp. black pepper, more as needed
• 2/3 cup plus 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. prepared horseradish
• 1 tsp. hot sauce
• 1 tsp. ketchup
• 2 lbs. large shrimp, shelled and deveined

Details

Servings 8
Adapted from NYTimes.com

Preparation

Step 1

1. In a medium bowl, whisk together egg yolk, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Whisking constantly, slowly drizzle in 2/3 cup oil until completely incorporated. Whisk in horseradish, hot sauce and ketchup. Cover and refrigerate until ready to use, up to 3 days.

2. Heat oven to 425 degrees. In a large bowl, toss shrimp with 2 tablespoons oil, 1/2 teaspoon each of salt and pepper. Spread shrimp in a single layer on a baking sheet. Roast until shrimp are just opaque, about 10 minutes. Serve shrimp either hot or at room temperature, with the aioli for dipping.