- 8
- 20 mins
- 30 mins
0/5
(0 Votes)
Ingredients
- For the shrimp:
- 2 pounds (16/20 count) raw shrimp
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the sauce:
- 1/2 cup Heinz chili sauce
- 1/2 cup Heinz ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice, plus lemon zest for topping
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
Preparation
Step 1
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on.
Toss the shrimp with the olive oil, salt and pepper and place on a sheet pan in one layer.
Roast for 8 to 10 minutes, just until pink, firm and cooked through. Set aside to cool.
For the sauce:
Mix the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco.
Top the shrimp with lemon zest and serve with the sauce.
Calories:
18 per each 16/20 shrimp
Cocktail Sauce 17 per tablespoon
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